I’ve been making this recipe since I was 14.
Seriously! Banana bread was one of the first things I learned to bake at my first job. In retrospect, it’s great for beginner bakers because it’s so darn easy. Pretty hard to mess up, right?
Well that’s what I thought too. And then I made it a couple weeks ago and it was a colossal failure.
First of all, I realized I hadn’t made banana bread since we bought our house more than 3.5 years ago. WHAT?! Where does the time go? I guess I was just busy making the best banana muffins ever. I seriously make those every second week. My Other Half devours them.
So I dug out my old hand-written recipe and whipped it up. The result was awful. The bread sunk in the middle, was completely dense and mushy at the same time, and even the flavour was off. I tried to think of what ingredient I could have missed, but I still have no idea what I did. I was probably trying to do 10 million things at once (which is typical) and forgot a couple things completely.
Thankfully I re-made the recipe again and it turned out totally awesome! Except I forgot the chocolate chips. Who wants banana bread without chocolate chips? Not me. So I took it into work for my fine colleagues to devour. And they did. Immediately.
There are three things I love about this recipe. First, that you can add as much or as little sugar as you want. I stick with ½ cup most of the time, so it’s not too sweet, but you can add up to 1 whole cup. Secondly, you can add whatever mix-ins you like – walnuts, chocolate chips, or both! Do you put anything else in your banana bread? I wanna know! And lastly, this loaf has the nicest golden brown crust. It’s just beautiful to look at. And delicious.
Mash the ripe bananas until smooth. Stir the melted butter. Add n the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour. At this time, you can add chocolate chips or walnuts if you want. Bake at 350 degrees in a greased loaf pan for 60 minutes (might be more or less depending on your oven - use a toothpick or cake tester inserted in the middle until it comes out clean). Let cool completely in the pan on a rack.