Brazil Nut Banana Bread

I think I might be a weird person, but I don't actually like bananas. I mean, I don't like to eat them raw, unprepared but I absolutely love them in all sorts of desserts or even as a garnish on savory dishes. And I think that from all the desserts you can bake, the one I like the most is banana bread. No fuss, no extra dishes and it tastes even better when you have those old, ugly, brown bananas you want to throw in the garbage (but you shouldn't - pro tip: freeze them if you don't want to use straight away!). What's not to like about them?

On top of a standard recipe I always like to add some stuff, basically whatever I have in hand. It usually revolves around chocolate chips, walnuts, oats, brown sugar, turbinado sugar... but this time I had some Brazil nuts in hand and I remembered I had this recipe from the very first cookbook I've ever bought, The Hummingbird Bakery.

I've tried this recipe while I was living in Russia and I remember that it was one of the ones I enjoyed baking the most (the pictures of that one is still one of my favorites up to this day), so I thought I should give it a try once again and revamp the recipe up with some dark chocolate chips. Well, all I can say is that this time around the bread has vanished even faster than the first time.

If you don't have Brazil nuts (or don't like them), I think this recipe in particular would taste amazingly good with either walnuts or pecans. Or if you have any sort of nut allergy you can omit them just as well and double down on the chocolate chip amount (or even mix dark and milk chocolate, which would probably be super yum as well).

So please, please, pretty please, next time you buy a bunch of bananas and forget to eat them, don't throw these poor babies in the garbage and bake this banana bread instead. I swear to you you won't regret it!