I love a good loaf of banana bread. I also, love taking a warm, moist loaf to a friend’s. Makes for an excellent, delicious present. I am always on at the lookout for a good recipe and my search has finally come to a halt!
I found a wonderful recipe by The Kitchn which results in an excellent moist bread (or cake!). I have made this a few items and it has been loved each time. The best part about breads is that it allows add-ins of your choice but I stick to chocolate chips. Yum.
This key to a an excellent banana bread are the bananas (of course) – not so great looking ripe bananas! The more ripe, the better. They should be ripe enough to mash with a fork in no time.
What you can do –
- Feel free to double the recipe. Excellent for freezing or gifting
- Excellent for school lunches. You could also slice, wrap individually and freeze.
- Add-ins – Use what pleases you – roasted chopped nuts, sultanas, dark chocolate chunks or chips, milk chocolates. No add-ins are fine too.
- 1¼ cup – All purpose flour
- 1 tsp – Baking soda
- 1 cup granulated sugar
- 1 stick or 100gms – unsalted Butter
- 3 overripe bananas, mash well
- 2 large eggs
- Salt a pinch
- Optional – Chocolate chips
- Grease your pan and preheat you oven to 170°
- In a medium bowl whisk and combine – the flour, baking soda and salt.
- Mix your butter and sugar until fluffy and light in color. I use an electric hand mixer. Add mashed bananas and eggs and blend until well combined. Ensure to scrape down the sides of the mixing bowl.
- Slowly add the flour and blend just until combined. Do not over mix. At this point, I add the chocolate chips and I am generous.
- Add the prepared batter into the greased pan and bake for about 45 minutes. Keep an eye on the cake at 40 minutes. The cake is done when a toothpick comes out clean.
The cake stays well for in a airtight container for about 2-3 days. Can be stored in fridge too and warmed a bit before eating.
Enjoy making and eating.