In my humble opinion, there is never a bad time to help yourself to a delicious, moist slice of banana bread paired with hot coffee or if you’re a Brit like me – a great cup of tea. There are of course fantastic recipes abound for this baked staple, this is just one my favorites that i originally found on food.com and then played around with by adding various ingredients until I was satisfied with the perfect outcome.
Total time: 2 hours (Prep 1 hour/Bake 1 hour)
Yield: 1 loaf
- 1 cup granulated sugar
- 8 tbsp (1 stick) unsalted butter at room temperature
- 2 large eggs
- 3 ripe bananas
- 1 tbsp milk
- 1/2 teaspoon vanilla essence
- 1 tbsp honey
- 1 teaspoon ground cinnamon
- 2 cups whole wheat flour (or all purpose white if you prefer)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet dark chocolate chunks or chips
Preheat the oven to 325 degrees F and butter a 9 x 5 x 3 inch loaf pan. (The non stick variety are by far the best).
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. (Note, if you have a stand mixer, it helps to use here so you can go ahead and prepare the rest of the ingredients in parallel, just beware – you may still need to give the mixture a good hand whisk at the end as even my beloved Kitchen Aid didn’t get that light fluffy consistency you are looking for here.)
In a small bowl, mash the bananas with a fork. Mix in the milk, vanilla, honey and cinnamon.
In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and give it a good stir until combined. Then add the dry ingredients, mixing until the flour just disappears – you don’t want to overwork the dough here or the bread will become stodgy. Now add the chocolate chunks and give the dough one final gentle mix.
Transfer the batter into the prepared loaf pan and bake for an hour – or until a toothpick/skewer inserted into the centre comes out clean.
Once baked and out the oven, leave to cool in pan for approx 15 mins. Then turn the pan over and gently slide the loaf onto a wire rack to cool before serving. Although chef’s prerogative is to try a warm slice, you know – just to be sure it tastes good…
TIP! If you’re not a fan of chocolate but you’re still reading this recipe – thanks for sticking with me. Here’s the good news – you can happily leave out the chocolate chunks and substitute with walnut or macadamia nut pieces, the proportions stay the same and instead you’ll enjoy a slightly crunchier but still moist loaf. Chocaholics can also increase the amount of chips by a 1/2 cup or mix it up by adding some milk choc chips in there too. Delish.
If you keep this bread in an airtight container, it will keep for 3-4 days… although I dare you to not eat it all by day 2!