banana bread

Banana bread is one of those things that makes you feel super warm and cozy inside. its sweet, but not too sweet to call it a breakfast. 

Over the weekend I had a few extra black bananas crowding up the freezer and I thought I would try out this recipe. 

Holyyyyy jesus. its the easiest recipe I've come across for banana bread and also the tastiest! seriously you could not mess this recipe up if you tried. 

originally from epicurious but here is my modified version with comments.

Banana Bread

3 to 4 ripe bananas (I used four and wouldn't hesitate to add another small one)

1/4 cup melted butter

1 cup sugar

1 1/2 cups flour (I used white but would try 50% whole wheat in the future to make it a little healthier)

1/4 teaspoon salt

1 egg, beaten

1 teaspoon baking soda

Chocolate chunks/chips (I had about a 1/4 cup left over in my pantry so in they went)

Sliced almonds or other nuts (again, I had some in my pantry so I threw them in but any nut would be tasty) (I used some in the bread as well as sprinkled the rest on the top)

1 teaspoon of vanilla extract (my addition to the recipe, I love vanilla!)

1 teaspoon of cinnamon (again, my addition to the recipe)

Preheat oven to 350°F. Mash the bananas in a bowl. 


Add all the remaining ingredients and mix well with a wooden spoon. 

(Note: I have an issue with the above instruction. I feel like over mixing any batter that you want to rise and not feel two dense is a bad move. In order to stop this I always mix all my dry ingredients first and all my wet ingredients separately and then add them together at once. this prevents over mixing the batter and the result is a fluffier bread/muffin/cake.)

Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes. Slice and serve.