Hi everyone, I've had some people reach out about my recipe for Banana Bread! Your wish is my command.
Let me start by saying, there are so many ways to make banana bread. My sister in law Laura, makes amazing banana bread too. It was because of her and some overly ripe bananas that I began playing with making it. CoVID allowed me to get in touch with my inner baker. I never considered myself much of a baker but a cooker... but thanks to Corona, I've begun to expand my horizons. I'd even dare to say I bake more bread than I cook. * COVID 19 is just like the freshman 15 to me thanks to bread.*
Warning: This bread is addictive. Consume multiple helpings at your own risk, addictive substance can lead to dependence and craving more.
Alright so let's get down to it, here is what you will need:
1/2 cup butter (softened, I personally like salted butter)
1 cup gradulated sugar
2 eggs (beaten)
4 bananas (smashed. you can certainly do 3 for dryer bread or to balance the banana flavor but I think the 4th gives it the best texture and keeps the bread super moist)
1.5 cups all purpose flour
1 tsp baking soda
1/2 tps salt
1/2 tsp vanilla (bourbon vanilla extract from Trader Joe's is a really nice touch
1 cup pecans (or walnuts)
1/2 cup shaved dark chocolate (I use the Trader Joes 1 pound bar, and use a knife to thinly slice or shave for better melt, but chunks work well too. If you don't have the TJ's pound bar, any dark or milk chocolate chips will do just fine)
Start by preheating the oven to 350º.
In a medium to large mixing bowl, cream together butter and sugar. (try not to dip your finger for a scoop to taste, as tempting as it may be, save it for your loaf. Next add your two whisked eggs and the 4 smashed bananas.
In another bowl, sift together your dry ingredients: flour, soda and salt. Then with a sturdy spoon, add to creamed mixture and stir until it is just combined. Next add the pecans and shaved chocolate into the mix and stir.
I use coconut oil spray to grease my loaf pan before pouring in the mix. Once settled, I for look as well as taste add some shavings to the top of the loaf before placing it in the oven. Set the timer for 45 minutes. I often add more time up to a total of 55 minutes based on the look of the loaf. If you cannot tell, the tooth pick trick is always helpful to know if your loaf has cooked through.
Place in the oven and let it cook at 350 for 45 / 55 minutes. on the center rack.
I use my banana bread as my crack of dawn, 3:30am breakfast meal prep - great for my 6 mile commute to work via bike. Stores well but should be kept in the fridge!
Allow to cool before indulging yourself! Eat and enjoy!