I’m a little sad that I never got around to making a Halloween-themed dessert this year, but it’s all good, because at least we have banana bread! This recipe is one of my favorites because it is the first thing that I learned to bake on my own, well, besides the mini cakes that came out of my Easy Bake Oven. This banana bread used to be one of my grandma’s specialities (she prefers to let me do the baking these days) and now I’m carrying on the tradition. I even cut the original amount of sugar in half and I don’t think you can tell the difference, though I’ve yet to have my grandma be the official judge of that.
There’s something about banana bread that just calls for spontaneous baking. Maybe it’s the fact that whenever I see four overripe bananas sitting on the counter, I can’t help but whip up a loaf. Although this recipe does call for more bananas than most, I think it makes all the difference. I’ve played around a lot with substituting white whole wheat flour for AP flour and coconut oil for the butter and I’m always a fan of the final product. I don’t love nuts in my banana bread, but you could definitely add them if you like a little added crunch. If you make a loaf this week, you might want to save and freeze half of it. I have another recipe involving banana bread coming your way next week that you are not going to want to miss!
- 4 medium ripe or overripe bananas
- 1/2 cup granulated sugar
- 1 egg
- 1 1/2 cup all-purpose flour (or white whole wheat)
- 1/2 cup unsalted butter, melted
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 cup semisweet chocolate chips
- Preheat oven to 325 degrees F and grease a loaf pan.
- Peel bananas and mash them with a fork in a large bowl. Add remaining ingredients and stir until combined.
- Add batter to prepared loaf pan and bake for about 1 hour, or until a toothpick comes out clean.