I like a lot of fruit, strawberries, pineapple, oranges, Honeycrisp and Granny Smith apples, blackberries and blueberries; and I might be a tad bit bananas for bananas.
I grew up in a family that was perfectly made for eating bananas – my mom likes them when they are still green, I like them when they are yellow with minimal brown spots, my dad likes bananas best brown and soft (ripe), and my sister doesn’t like much fruit.
What happens in the rare times that bananas make it from green to brown and squishy before they are eaten? Make banana bread of course!
Today I have my signature banana bread recipe to share with y’all.
This recipe is very versatile. You can make it straight up banana bread, throw in chocolate chips (like I always do), or you can go nutty and throw in a cup of pecans or walnuts.
Let’s dive right in…
2 c flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ c sugar
½ c brown sugar
½ c butter (softened)
1 c mashed bananas (in my experience that is equal to 3 bananas)
1 tsp vanilla
2 Tbs heavy whipping cream
2 Tbs water
(*note: 4 Tbs milk can be substituted for the cream and water)
1 c chocolate chips
1 c pecans
1 c walnuts
(*I would not do all three in one batch, it would make the load very dense)
-Preheat oven to 350º.
-Cream together the sugars and butter. (I use a standing mixed, but a hand mixer would do the job.)
-Add egg, bananas, and vanilla.
-In a separate bowl whisk together flour, salt, baking soda, and baking powder.
-Slowly add the dry mixture to the wet ingredients while mixing.
-Add cream and water.
-Fold in chocolate chips/nuts.
-Bake in a greased loaf pan for 60-65 minutes – until a toothpick come out cleanly.
-Slice and enjoy!
I hope you enjoy this recipe as much as my family and I do!
MMM! Your banana bread is the best! Wish I could smell it right now because I know my mouth would be watering. Yum!
Lovely. It looks like it has great texture.
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