When your bananas look like this, it’s time for one thing, and one thing only.
Grab a mixing bowl, a bag of chocolate chips, and gather around, because the best banana bread recipe is coming your way today.
I have my grandmother to thank for this recipe; it’s been in my family for years and is always our go-to when those bananas are looking just a little too ripe. I’ve been thinking of her often lately, so it just seemed fitting to share her recipe with you all today.
- 1 3/4 cups flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/3 cup butter/margarine
- 1 cup mashed bananas (about 2)
- 2/3 cup sugar
- 2 eggs
*I typically use a combination of wheat or white wheat flour in this recipe, and have subbed egg whites, a flax egg, or applesauce, for the 2 eggs before as well.
In a small mixing bowl, combine the flour, baking powder, baking soda, and salt.
In a separate bowl, beat the butter until creamy. Add the sugar, and mix again until it is light and fluffy. Beat in the eggs.
Next, combine the flour mixture to the sugar and egg mixture. Gently fold in with a spoon, and add the bananas, already mashed. Add nuts (walnuts are especially good) or chocolate chips if desired (but I mean, why would you not want to add chocolate!?)
Lightly grease a loaf pan with non-stick spray, or spread parchment paper on the bottom of the paper. (—> This stuff is the best!! Parchment paper prevents things from sticking to the pan when baking, and I swear it makes chocolate chip cookies taste better too). Pour the batter into the pan, and bake at 375 degrees until the top is lightly browned (about 45 minutes). The original recipe says, “Bake until you can insert a knife in the center and it comes out clean, and the top is lightly browned.” Coming from the woman who didn’t keep measuring spoons in her kitchen. She was known far and wide by friends and family for her baked goods, so I can’t argue with her recipe!
I didn’t even think to take a picture of the bread when it was finished. No time for pictures, it’s just that good!!
This recipe can be easily doubled, and can also be made into muffins, or cupcakes (just add a little chocolate icing on the top.) Clearly, it’s all about the chocolate over here this week.
If you try it out, I hope you enjoy it! Have a wonderful rest of the week, my friends!