Like the rest of the internet, I have been making a lot of banana bread lately because it checks all of the boxes for me as we shelter in place– it’s comforting, uses accessible ingredients, and oh-so satisfying.Continue reading “Chocolate Chip Banana Bread”
I had two ripe bananas on the counter and with the cool weather we’ve been having I decided to turn the oven on and make banana bread. This recipe is from one of my mother’s many Iowa farm cook books and unfortunately I don’t have the originators name. I changed the mixing method a little bit to help lighten the texture and also added a tiny amount of vanilla. I love this bread because it is simple and you are not overwhelmed by any one ingredient. The butter is balanced with the banana and sweetness of the sugar to make a tender bread that reminds me of home. Enjoy!
Mise en place
2 c. flour
1 teaspoon baking soda
1 teaspoon salt
½ c. butter (1 stick)
1 c. sugar
2 – 3 bananas
½ c. butter milk*
1 t. vanilla
*You can make a quick buttermilk by combining 1 1/2 teaspoon of white vinegar into a measuring cup and fill with milk to the 1/2 c. line with milk to make 1/2 cup of buttermilk. Let it sit on the counter for 10 minutes allowing the vinegar to work its magic.
- Preheat oven to 350 F
- Wipe the a loaf pan with the butter wrapper or spray with canola oil. Dust with flour if you are not using a non-stick pan.
- Combine the flour, salt and baking soda in a small bowl and stir with a whisk to incorporate.
- Combine the eggs and buttermilk in a small bowl and whisk to combine.
- In a large bowl, using a hand mixer, cream the butter. Add the sugar and cream until fluffy. Add the bananas and mix until well combined
- Next add the dry and wet ingredients. Use a rubber spatula and begin with the flour mix, add 1/2 c. and mix until barely combined. Next add some wet and mix until just combined. Keep going until all of the wet and dry are combined.
- Pan and bake for 50 minutes or until the center of the loaf is barely firm.