I am an avid banana buyer. Bananas are great in yogurt and wonderful to make banana, peanut butter and almond milk smoothies. I sometimes overdue the banana buying and end up with a pile of over-ripened bananas which my boyfriend is excited for because then I can cook him a couple of loaves to eat for breakfast (and snacks) for the next week. I decided that I was going to switch it up and try something new and wanted to share my recipe so you could make it at home.
Banana Bread Remix
Prep Time: 15-20 minutes
Cook Time: 1 hour
Yield: 2 loaves
7 to 8 over-ripened organic bananas
2/3 cup of melted butter, try and use butter from cows without rBGH or organic
1.5 cups of organic sugar
2 organic eggs
2 teaspoonfuls of pure vanilla extract
2 teaspoonfuls of baking soda
2 pinches of salt
3 cups of organic flour
*1/4 teaspoonful of organic nutmeg
*1/4 teaspoonful of organic cinnamon
*1.5 cups of chocolate chips, I use the chocolate chunk chips from Trader Joes
*1/2 cup of pecan or walnut cookie pieces for the top of the loaves
Preheat the oven to 350* F and cover the lining of the loaf pans with butter to prevent sticking. In a mixing bowl, mash the bananas until smooth with a fork or I use a potato masher and that works out well for me. Stir the mashed bananas and melted butter together. Next stir in the salt, baking soda, sugar, beaten eggs and vanilla extract and lastly add the flour. If you are wanting to add chocolate chips to the mixture you would add it in now and you would do so by folding the chips into the batter evenly. Pour the batter mixture into the buttered loaf pan. Bake for 1 hour at 350*F or until you can insert a toothpick and pull it out and it is clean. Another optional step add the pecan or walnut cookie pieces to the top of the batter before putting it in the oven very lightly press the nuts just hard enough into the batter that when you slice it later they won’t all fall off the top. After fully cooked remove bread from oven to cool and remove from loaf pan before slicing. It is best to use a bread knife for easy slicing. I store my bread in the refrigerator wrapped up in aluminum foil.
You can add or leave out any of the optional items depending on allergies or personal preference. This recipe makes a very moist and chocolaty center with a crunch on the outside. Banana bread is perfect for a quick breakfast on the go or a midnight snack.
I HOPE YOU ENJOY THE BANANA BREAD REMIX!