Every households requires a handful of classic family favorites and this is definitely one of them.
It took years of searching for the best banana bread before I finally decided to create the perfect loaf.
Over the last 35 years I’ve literally made hundreds and hundreds of loaves.
Typically, there are a couple of loaves (or half loaves) wrapped in our freezer. Slices of banana bread are a wonderful addition to a brunch buffet and kids lunches. I like to wrap them in plastic wrap then foil and add a curly ribbon as a little gift. Think new baby, housewarming, teacher or thank you gifts, birthday or Christmas gift. Our mailman and garbage collectors look forward to their annual treat.
When my kids were young, banana bread baked in mini muffin tins were great treats for their little hands. They especially liked when I made a container full to share with their classmates.
May this banana bread bring as may smiles to your ‘tribe’ as it has to mine.
- 1 cup sugar
- 2 eggs
- 1/2 cup oil
- 2 bananas well ripened and mashed
- 1-1/4 cup flour
- 1 tsp baking soda
- 1/2 cup chocolate chips amazing
- 1/2 cup pecans optional
- Maraschino cherries optional
- Prepare bananas by mashing them with a fork.
- Combine or “cream” together the wet ingredients including the bananas.
- In a separate bowl, gently stir dry ingredients into wet ingredients.
- Add chocolate chips, pecans and cherries into the mixture.
- Pour into a greased loaf pan.
- Bake 350ºF for 1 hour. Banana bread is done when you insert a toothpick into the loaf, and it comes out clean.
- Triple recipe fits in KitchenAide
- Double recipe for large bunt pan
- Give one last stir before pouring into loaf pans and place immediately in hot oven so chocolate chips don’t sink to the bottom
- Stays fresh in fridge for a week
- Freezes wonderfully
Lovingly,
