It’s been a minute. How goes it?
Some hikes are gentle, others strenuous, while others are basically rock climbing. You know it is the latter when its not your legs, but your arms and upper back muscles and sides that ache like a nonsense the next day.
However I truly enjoy mild rock climbing to a strenuous hike — finding that foothold, negotiating how to lift yourself, getting your balance, the lift — every level involves strategy.
Simple pleasures are hiking breakneck ridge in New York, the endorphin rush, the sense of accomplishment, the beautiful views, and the sounds of nature (or silence), cake and coffee. This banana bread packs easily and is a perfect treat.
Brown Butter Choc Chip Banana Bread
Ingredients2 cups flour
3/4 cup sugar
1/4 teaspoon salt
1 1/2 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
1/2 teaspoon ground cardamom (optional)
3 ripe bananas
1/2 cup of browned or melted butter
2/3 cup milk or mala
1 teaspoon vanilla
1/2-1 cup chocolate chunks or chips
Preheat the oven to 170ºC/350ºF. Grease and flour a loaf tin.
Whisk together 2 cups flour, 3/4 cup sugar, 1/4 teaspoon salt, 1 1/2 teaspoon baking powder, 3/4 teaspoon bicarbonate of soda and 1/2 teaspoon ground cardamom.
In a separate bowl, mash the 3 ripe bananas. Into the bowl with the mashed bananas, beat in 3 eggs, 1/2 cup browned or melted butter, 2/3 cup of mala/buttermilk or milk, and 1 teaspoon vanilla.
Lightly start to mix the wet ingredients into the dry ingredients (but not completely if you are adding the chocolate chunks). Finally add the chocolate chunks. All you want is to moisten the flour and not to thoroughly combine.
Pour into the prepared baking tin. Bake in the preheated oven for about 30 minutes. Halfway through the baking time rotate the tin front to back.