- 2 c flour (I use 1c whole wheat and 1c all purpose)
- 1 t baking soda
- 1/4 t salt
- 1/2 c butter
- 3/4 c brown sugar
- 2 eggs, beaten
- 2 1/2 c mashed overripe bananas *Depending on size, this is about 6 bananas. Mashing only takes about 30 seconds in a Kitchen Aid mixer - I like to leave it a little on the lumpy side.
- Optional fixins: 1/2 c chocolate chips, 1/2 c chopped walnuts, or 1/2 c blueberries (I often add frozen ones, just go to upper end of bake time)
- Preheat oven to 350 degrees. Lightly grease 9x5 loaf pan
- In a large bowl, combine flour, baking soda, and salt.
- In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended.
- Stir banana mixture into flour mixture, stir just to moisten. Gently stir in an optional ingredients: chocolate chips, walnuts or berries. Pour batter into prepared loaf ban.
- Bake in preheated oven for 60-65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
I really enjoy banana bread, but let me clarify... MOIST bread. Dry banana bread is a travesty in my humble opinion. That's why I love this recipe (only mildly adapted from one I found on allrecipes.com). I am obsessed with how moist it is and I love the ridiculous amount of banana flavor. Most banana bread recipes call for 2-3 ripe bananas. This one is double that... and I believe double the banana flavor. I love keeping the mashed bananas a little on the lumpy side because I love the added texture. You could easily put the bananas in a blender as well if you wanted a more uniform texture. Emma is a huge fan of the chocolate chip banana bread (as is Eric :), and I prefer a little more traditional with walnuts or blueberries if I'm eating it for breakfast. Enjoy my family's favorite banana banana bread!