Breads & Biscuits, Breakfast & Brunch, Chocolate, Desserts, Fruit

Banana Bread

August 8, 2011
What’s worse than seeing rotting fruit?  I for one hate it.  It really gets me when I see a fruit that is spotting…molding…dying :/.  I throw it away immediately.  Especially because I keep all of my fruit in a large bowl so I don’t want the bad fruit to ruin the good fruit.  I’ve actually heard that keeping all your fruit together in a bowl makes them ripen faster.  I have told myself multiple times that I wasn’t going to do it, but it’s so convenient to keep all the fruit together in one place.  Maybe I’ll learn and not do it anymore.  But maybe I won’t.  Who knows?I had some bananas that were starting to turn black.  I normally throw them in the freezer before they go bad but I already had so many in the freezer and I didn’t want to add anymore.  So what do you do when you have ripe bananas?  Make banana bread of course!  What else?!

And that’s what I did! I made moist and tasty banana bread.  A baked good that has been around for so long.  An item that I too have been baking for a while and never get tired of it.  I have always wanted to put a spin on this traditional bread but I never end up doing it.  So finally this time I added chocolate chips to half of the batter.  I baked the bread in small loaf pans (the recipe below yields four pans), so two loaves have chocolate chips in them and two are normal (with just walnuts).  You can do the same as me, or you can put chocolate chips in all your batter, or in none – whichever you prefer.

 
This banana bread recipe is definitely my favorite.  If you look on the internet there are so many different ways to make banana bread.  So many different recipes.  This one is classic and simple.  It’s moist and flavorful and really highlights the bananas perfectly. 
 
 
I have to admit I made 2 different recipes of banana bread, took pictures, and wrote up posts for them; but the night before I was going to put them up I tried them again and didn’t quite like the taste anymore.  They weren’t right and I don’t want to share with you just any recipe, I want to show you recipes that I am proud of, ones that I love!  And this recipe is one that I love!  It’s a keeper.  No more looking for the perfect Banana Bread recipe – this is it!
 
Enjoy this classic :)!
 
 
 
 
 
Banana Bread
 
Makes: 2 loafs (in 9x6x3 pan) or 4 mini loaves
 
1 Cup Sugar
½ cup (1 Stick) Unsalted Butter, at Room Temperature
2 Eggs
3 tbsp. Honey
½ cup Buttermilk
1 ½ tsp. Vanilla
4 Ripe Bananas, Mashed (Preferably medium sized)
1 Cup Flour
1 ½ Cups Wheat Flour
½ tsp. Salt
¼ tsp. Baking Powder
2 tsp. Baking Soda
1 cup Walnuts
½ cup Chocolate Chips (Optional) – This is enough chocolate chips for half of the batter, double the amount to one cup if you want to incorporate chocolate chips in the whole batter.
 
Preheat the oven to 350 degrees F.  Grease and flour (I used whole wheat flour) the loaf pans.  Set aside until needed.
 
In the bowl of a stand mixer, beat the sugar and butter until light and fluffy.  Beat in the eggs, one at a time.  Add the honey, buttermilk, and vanilla.  Mix until fully combined.  Mix in the mashed bananas. 
 
In a medium sized bowl, combine the flour and wheat flour, salt, baking soda, and baking powder.  Add this to the wet ingredients and slowly stir until fully incorporated.  Be careful to not over mix.  Carefully fold in the walnuts to the whole batter.  If using chocolate chips, fold them into half (or all) of the batter.
 
Pour the batter into the prepared loaf pans.  Bake until a toothpick inserted into the center comes out clean, about 1 hour (or 35 minutes for smaller loaves).  Let bread cool in the pans for 10 minutes.  Remove the bread from the pans and let cool on a cooling rack until warm.  Slice and serve.  Enjoy 🙂!
 
This bread can be kept at room temperature in a sealed container (or plastic baggie) for about 1 week.  If kept in a refrigerator, it can last about 2 weeks.  Or it can be frozen for much longer storage. 
 
Recipe from This Week for Dinner. 

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  • Tori September 2, 2011 at 9:39 pm

    OMG they look so good.I use chocolate chips in mine going to give your recipe a try which is different than mine looks a lot better than the one I’ve been making for years…thanks for sharing love all the pictures that go along with the recipes.

  • Krissy's Creations September 3, 2011 at 6:24 am

    @Tori
    Thank you for all the wonderful comments! They were all SO amazing to read :). I’m so glad to hear you enjoy my blog!