I’m pretty sure that banana bread is 50 per cent of the reason why bananas exist. The thousands of banana bread recipes out there is proof of this. I’d wager 25% is allotted to other baked goods, 20% firmly in the smoothie category, and maybe 5% to eating a banana by itself (people actually find that appealing? I digress). While there are a lot of good recipes to be found in the black hole that is Google, this one is my favourite. Here is why I love it:

1. It takes about 10 minutes to whisk together, and you can mix everything in one bowl. After an hour of waiting while your house fills with a drool-inducing aroma, you’ll be snacking on a slice (or two) of warm, fresh-baked banana bread. 
2. No special equipment is required. I firmly believe that banana bread is something you should be able to make any time you have a few ripe bananas, with a mixer or with a fork, in a loaf pan or a muffin tin. In the recipe notes, you can see how to change these into muffins. 
3. It uses ingredients most commonly found in our pantries. I like to mix in walnuts and chocolate chips to mine. The crunchiness of the walnuts and the melty chocolate take the banana bread to the next level. You can omit one or both of these ingredients and you will still get a delicious loaf (but why would you, really?). Pecans, dried fruit, or coconut flakes are also great options. Get creative, friends.  

Chocolate Chip Banana Bread Recipe

Ingredients

2 to 3 ripe bananas

½ cup vegetable oil

1 cup sugar

2 eggs, beaten

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

2 cups all-purpose flour

1 cup semi-sweet chocolate chips (optional)

½ cup walnuts, chopped (optional)

Directions

1. Preheat oven to 350°F. 
2. In a bowl, add the bananas and mash. Add the vegetable oil and stir until well combined. (hand-mixer works as well).  
3. Add the sugar, egg, vanilla, baking powder, baking soda, salt and flour, and mix until smooth. 
4. Fold in the chocolate chips and walnuts (if using), and pour the batter into a greased 9×5-inch loaf pan.
5. Bake for 60 to 65 minutes, or until a toothpick comes out clean.
6. Cool in the pan for 10 minutes. Transfer to a wire cooling rack and let it cool completely before serving. Enjoy!

RECIPE NOTES

Banana Muffins: To make muffins, line a muffin tin with paper liners and fill each cup roughly ¾ full. Bake for 20 to 25 minutes.

 

Tried the recipe? Let me know what you think in the comments below.

Sincerely, 

Chrissy