Thursday, June 6, 2013

Easy Banana Bread Recipe

Ever have a few bananas that sit around because they weren't consumed before the black freckles start forming on the skin? Once that happens, no one in my family will eat them.
Instead of throwing them out, I pop them in the fridge until ready to be used, and make this simple banana bread!

*Easy Banana Bread Recipe* (Yield: 1 loaf)


1/2 cup butter
1 cup sugar
2 eggs
1 t. baking soda
1 t. vanilla
dash of salt
1/4 chopped nuts (optional)
1/2 cup chocolate chips (optional) *I like to use Ghirardelli's semi-sweet chocolate*
3 bananas, mashed and sieved
2 cups flour

Preheat oven to 350 degrees. Grease a loaf pan with butter or oil. 
Wet ingredients: In a bowl cream butter and sugar, add unbeaten eggs, and sieved bananas.
Dry ingredients: In another bowl, sift flour, baking soda, and a dash of salt.
If you do not own a sifter (like myself), simply whisk the dry mixture for about 30 seconds.
Add the dry ingredients to the wet ingredients and mix until combined.
Add the vanilla, chopped nuts, and chocolate chips by folding into the mixture.
Pour into loaf pan and bake for 50 minutes to 1 hour.

Tips: Be sure to grease loaf pan well. It will make it easier to pop the bread out.
          Set timer to 50 minutes and check the bread by inserting a toothpick in the center.
          If the toothpick does not come out clean, set for another 5 - 10 minutes and repeat.
          Once the bread is done, I like to flip my bread out right away onto a plate.
          This way the banana bread stays real moist inside vs. leaving it in the loaf pan to cool,
          which tends to dry out the bread since the heat from the pan will continue cooking the bread.