Banana bread with chocolate chips and walnuts
The first time I made this has been a few months ago. I have made it several times since then (but without walnuts, the way my husband preferred).
The first time, the outside started to brown too soon while the centre was still uncooked. I ended up taking it out with the inside still wet. This did not make a big difference to my husband who devoured it.
Every time my bananas started to overripe, I would make this banana bread, putting the oven temperature a little lower than recommended. This let the centre cook properly without burning the outside.
What came out was a perfectly moist cake with mouth-melting chocolate chips. I have since looked through other recipes of banana cakes and have noted that none use lemon juice and orange rind. In my opinion, that's what gives this recipe that extra subtle flavour.
After trying several more recipes from the book, my husband still says that this is the only recipe that was really successful.
Husband: 4½ /5
Wife: 4½ /5