Banana Bread

This is a classic recipe, and I wouldn't mess with a classic. I usually make Banana Bread around Easter because instead of allowing the kids to eat a gigantic chocolate bunny, I crunch the whole thing into a batch of banana bread.


When we do not have chocolate bunnies ready to be slaughtered for the sake of delicious banana bread, I add 6-8 ounces of semi-sweet chocolate chips. This versatile recipe is also delicious if you decide to leave the chocolate out.


Ingredients

3 to 4 ripe bananas

1/4 cup melted butter

1 cup sugar

1 1/2 cups + 1 tablespoon flour, divided

1/4 teaspoon salt

1 egg, beaten

1 teaspoon baking soda

1 cup semi-sweet chocolate chips


Preheat oven to 350 degrees. Toss the chocolate chips in a bowl with 1 tablespoon of flour.


Mash the bananas in a separate bowl. Add all the remaining ingredients to the bananas and mix well with a wooden spoon. Add the chocolate chips last, stir to combine, but do not overmix.


Loaf

Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes. Slice and serve with butter.


Muffins

I like to use silicone muffin cups, filled 2/3 full, bake for 23-25 minutes.


Mini Muffins

Spray a mini muffin pan with Pam, fill 3/4 full, and bake for 15 minutes.

© 2018 by Mandy Begley | Leander, Texas

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