Mike has been on a smoothie kick, and smoothies require bananas. So, lately we have had bananas galore in the house. I kindly asked that he set a few aside for me to make banana bread since it always sounds so good!
Woke up on Sunday to about three inches of snow covering everything, and banana bread just felt like the perfect thing to make. Bonus that this time when I made it, it actually came out tasting as good as when my mom makes it – that’s a first believe me!
Enjoy for breakfast, lunch, dinner, dessert… it becomes a problem on our house!
Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
4 very ripe bananas
1 teaspoon baking soda
1 cup of butter
1 cup of sugar
2 and 1/2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup pecans - you can use walnuts if you prefer
1 cup of chocolate chips
This banana bread is made in phases which is why the ingredients are spaced out - trying to make it easy! So, in a shallow bowl mash the bananas and add the baking soda. Give that mixture a stir, and set it aside. Then beat in a mixing bowl the butter and sugar until it's thickened and ribbons consistently form. Then add the eggs, flour, salt, baking powder and the banana mixture. Beat together. When that is well mixed, hand stir the nuts and the chocolate chips in.
I have two tips for making banana bread really awesome:
1. Mix your chocolate chips with just a pinch of flour. Stir them around until they all have a good dusting on them. This allows them to stay up higher in the bread instead of all sinking to the bottom.
2. Butter and flour your bread pan before you pour the batter in. Then, when you are done run your knife around the pan and the bread comes out super easy!
Bake at 350 for about an hour - done when it's golden brown, and a toothpick comes out clean!