What do you do when you can't use the traditional walnuts in your banana bread? Chocolate, of course. I used a recipe for cranberry-banana bread from Chocolate & Zucchini , which meant I got to use my new kitchen scale.

Cream 1/4 cup butter (55 g) with 1 cup sugar (200 g), then add 2 eggs, one at a time, then 2 overripe bananas, 1/4 cup water and 1 teaspoon vanilla. Sift together 1 3/4 cup flour (200 g), 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon and 1/4 teaspoon salt (I added a few gratings of nutmeg). Mix dry into wet, add a pile of chocolate chips, then bake in a greased 9 x 5-inch pan for 55 minutes in a 360 degree oven.