It got a little chillier this weekend, and today was pretty much the perfect fall day. Sunny sky, crisp air, crunchy leaves, perfect hoodie & jeans weather. It was fantastic.
It felt like a great day to bake, and wouldn't you know it we had a couple of bananas on the counter that had definitely passed their prime. So banana bread it is!
This recipe was super easy, I had everything on hand already and I bet you do too!
Missing from photo: the third banana. I had one in the freezer.
This bread made the house smell bananas. (Sorry...I couldn't resist!) But seriously, wowww it smelled good. It was really kind of difficult to wait the whole hour for it to bake. I'm not very patient, I guess. And the smell did not disappoint. This banana bread was SO moist and tender, with the perfect crunchy top. The chocolate chips added decadence, and the cinnamon and nutmeg gave it warmth.
My baking assistant, waiting patiently.
Slather that slice in some butter. Mmmm.
I have whole wheat flour on hand for my mom's Whole Wheat Chocolate Chip Cookie recipe and I love the slightly nutty flavor that it gave the bread. (If you don't have whole wheat flour, just use 2 cups of all-purpose flour.) And because I went with the whole wheat flour, I don't have to feel bad about the quarter cup of chocolate chips, right?
Ok fine. It was half a cup. A quarter cup just looked barely even visible in the batter, so I added another scoop. So sue me!
Adding more chocolate chips...
So next time your bananas are looking a little smushy, Make. This. Yummy noises await you!
- 1/2 cup (1 stick) butter, softened
- 1 cup sugar
- 3 overripe bananas
- 2 eggs
- 1/2 tsp. vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 cup semi-sweet chocolate chips
In a mixer, cream together butter and sugar.
Mash the bananas, lightly beat the eggs and add to the butter and sugar. Add the vanilla.
Sift together the flour, baking soda, salt, cinnamon and nutmeg. With the mixer on low speed, slowly add the flour mixture until well combined. Mix in the chocolate chips.
Pour batter into a 10x5 inch loaf pan sprayed with nonstick spray and lined with parchment paper. Bake at 350 for about 60 minutes, or until a toothpick inserted into bread comes out clean.