The following is a copy of an email I sent to our most devoted house guest, Garrett Nudd, for which our "Gachett Suite" is named. (Those not in the know may not know how much fun I get out of calling Garrett this name. It originally came from Paul and Garrett's barber who has a hard time saying Garrett because of the language barrier. However, she's great at cutting hair, and that's most important.) Paul was reading over my shoulder and said I wrote a complete blog post to Garrett and was leaving out important information other readers may glean, too.

My banana bread is extremely successful at home and at my office. However, I take none of the credit for the creation. I found the recipe online and got the idea of always adding chocolate chips and walnuts to the batter from Paul's mom.

Blog Post to Garrett

I haven't ignored you. I just don't have the recipe typed on my computer. This is the recipe I use. I add a handful of chocolate chips (remember my hands are small) and try to put the same amount of broken walnuts in, too. Do this at the last minute so the roughness of the two don't bruise the bananas any more than they already are.

Also, I find the bread comes out easiest with a shortening-greasing of the pan instead of with butter or olive oil. I'm sorry to say I have learned this the very hard way when one day (when I was having a really bad day all the way around) the top half of the bread fell out of the loaf pan and the bottom half stayed in. Paul just ate it out of the pan for a while. How embarrassing!