“I took hold of that scourge -filled ship and crushed it between my limbs, hurtling it into the second sun, the red one that gave me strength. But I was too late." Terraformer
I’m sharing my favorite banana bread recipe (both with and without chocolate chips) for today’s blog. It’s afternoon time in the summer, the boys are hungry for a snack and there, sitting on the counter is a bunch of overripe bananas. Yep you guessed it, it’s time to make banana bread.
Now, I dare say that this banana bread recipe is the best ever! That’s a pretty bold claim you say? Well, I ask you to try the recipe out for yourself and see what you think. Mind you, my seven year old is a pretty picky eater and he too jumps up and down for this banana bread!
It is my humble opinion that the best banana bread is sweet, but not too sweet. It’s moist, lightly spiced with cinnamon and nutmeg, and packed with banana flavor. Oh and let’s not forget a deliciously crunchy, crumb topping that’s worthy of the calories.
For the Batter:
1/2 cup unsalted butter, softened 3/4 cup packed light brown sugar
2 large eggs, lightly beaten (I let my eggs get to room temperature for better consistency)
2 teaspoons pure vanilla extract
2 1/3 cups mashed overripe bananas (about 5 medium)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon1 teaspoon ground nutmeg
* 1/2 cup Ghirardelli mini baking chocolate chips (optional)
For the Topping:
1/4 all-purpose flour
1/4 cup packed light brown sugar
1/2 teaspoon cinnamon1/4 teaspoon nutmeg pinch of salt
2 tablespoons chilled unsalted butter, diced
1. Preheat oven to 350°F. Lightly grease a 9×5 inch loaf pan – I use coconut oil spray.
2. In a large bowl using an electric mixer, cream together the butter, sugar, and vanilla until light and fluffy. Next, stir in eggs and banana. In a separate bowl combine sifted flour, baking soda, salt and spices. Using a wooden spoon or rubber spatula, gently stir banana mixture into flour mixture – stirring until ingredients are just combined (optional: add in chocolate chips). Pour batter into prepared loaf pan.
3. Prepare the topping. In a medium bowl, combine flour, brown sugar, and spices. With your hands, work in butter pieces, until small clumps form. Spread topping evenly over batter.
4. Bake in preheated oven for 55 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then carefully turn out onto a wire rack.
This entry was posted in Recipes.
I’m Linda Louise, one of the bloggers on this website and Colleen’s little sister. I’m just a girl in her mid-thirties who feels thirteen when I play outside with my boys, fifteen when I sing my heart out listening to tunes while driving by myself, and sixty five when I go out past ten at night. I have a thing for junior mints, Mt. Dew, shrimp and kale (though not all at once) and I have a crush on Superman. I still get girlish butterflies when I read Twilight, cry when I read These is My Words, and smile from ear to ear when I read Anne of Green Gables. I have nightmares about aliens on a regular basis and I have a bad habit of midnight snacking. I love everything sports, except golf (although can that honestly be considered a sport??), and I hate anything that slithers, hisses, or stings. I have a problem with giggling at inappropriate moments and I sometimes wish life was a musical. I love science, hate math, love Dr. Seuss, and hate olives. My family is my world and my joys come from their happiness. I’ve learned I don’t know much about anything and I live for a good adventure, naps, cuddles, stories, exceptional food and The Shire.