Banana bread is delicious; there is no doubt about it. Your mom probably made it for you, and you probably already have a recipe, but this is mine, along with a few tricks I’ve learned along the way. This one also includes chocolate chips because my boyfriend’s favorite thing is bananas and chocolate…and let’s be honest, what quick bread wouldn’t be improved with a little chocolate?
1 cup sugar
½ cup butter
2 tsp good vanilla extract
3 ripe bananas, mashed
2 cups flour
1 tsp baking soda
3 finger pinch of salt (or about a 1/4 tsp if you must measure)
1 tsp cinnamon
½ tsp freshly grated nutmeg (or dry if you don’t have fresh)
1 cup semi sweet chocolate chips
Preheat oven to 350 degrees.
The only things you should need to make this recipe are a good wooden spoon and an old fashioned potato masher.
Peel and mash the bananas first, using the potato masher (or a fork if you are unfortunate enough to not own a potato masher).
Cream the butter and the sugar with the wooden spoon. It should look like this when it’s creamed. Yes, you can do this without a mixer.
Next add the eggs and the vanilla, mix until blended and smooth. Then add the bananas and mix again until smooth. Add one cup of the flour along with the soda, salt, and spices, mix, then add the other cup of flour. Fold in the chocolate chips.
Pour (or scrape really) into a greased loaf pan. Smooth the top if you like, but no need for perfection, it will bake beautifully.
Bake at 350 degrees for 60-70 minutes or until a wooden skewer comes out clean (chocolate on it doesn’t count).
Now isn’t that just the most beautiful banana bread you have ever seen?
A few notes:
- Banana bread gets pretty brown on the outside, as do most sweet/quick breads. You might look into the oven and think it looks burnt, but be sure to test it with a wooden skewer. A little bit of crust is a good thing.
- Freezing bananas is the best trick ever. When they start to go bad, or even after you think they’re bad, throw them in a ziplock bag and put them in the freezer. When you need them, just pull them out about an hour before you are going to use them, peel them, throw them in a bowl and let them get mushy.