Much better

I made the second banana bread last night and it was a huge success. It didn’t sink when finished and the texture is lovely. Not to mention the addition of the chocolate chips. The recipe I used is the same one I almost always use, from the Woman’s Day Cookery Encyclopedia. It’s a multiple volume set and our family had one while I was growing up. Our set was missing the last volume. I found a set decades ago in a secondhand shop and bought it and it’s still sitting on the shelves. I have to admit I don’t use it all that much but there’s such nostalgia connected with it that I don’t want to let it go just yet either.

Anyway, the recipe for banana bread has been a favorite for many years. My only difference is that I don’t add nuts because I don’t like nuts in my bread. I have done this recipe so many times I don’t have to look it up. But yesterday I decided to mix the ingredients in a different order than usual. I added the baking powder and soda, salt, and vanilla earlier so they could be mixed more thoroughly. It seemed to work really well for me so I might just follow this variation in the future.