If you’re like me, banana bread is either fantastic or bleh. It’s definitely my favourite quick bread. but I resent paying $7 for a loaf of the good stuff in a bakery when I know I could make it for half that if I had a good recipe. I have tried about a dozen different recipes and it seemed that no matter how I tweaked a bleh recipe…it stayed bleh.
Finally! I have finally found the banana bread recipe of my dreams.
I had actually been searching for recipes with which to experiment for kale, quinoa and couscous, (watch for this later this week!) when I happened across this awesome cooking blog called Foodess.com.
I made it exactly the way it is written in the recipe; didn’t change a thing, except to double it (I double most recipes, got a big crew to feed!) The banana flavour was divine and the chocolate chips instead of nuts made it school-friendly (you can also add neither!) It was had perfect moisture and texture: the two previously unresolvable issues with other recipes.
Jen has a number of great tips to give new bakers, and I’ll share the most important two: the chemistry of baking soda/powder requires you to put your batter in as quickly after it is mixed as possible BUT only into a fully preheated oven. It is the soda/powder that cause your batter to rise so don’t mess with it. Next, when the recipe says to mix gently or until the dry is just wet; that’s also for a reason! 🙂 For your best results, you want to always follow these two steps when making muffins and quick breads (see my failure note below). Now, if you go to her blog, you can actually print the recipe on a recipe card like I did, but I’ve copied it here for you too:
- 1 egg
- 1½ – 2 cups mashed banana (about 4 large)
- ½ cup butter, melted
- ¼ cup milk
- 1½ cups all-purpose flour
- ¾ cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips (optional)
- ½ cup chopped walnuts (optional)
- Preheat oven to 350 degrees. Prepare an 8½- by 4½-inch loaf pan by greasing it or lining it with parchment paper (allowing an overhang on sides). Beat egg, mashed banana and melted butter in a large bowl until thoroughly blended. Stir in milk.
- Combine flour, sugar, baking powder, baking soda and salt. Add to banana mixture and stir until just moistened. Gently stir in chocolate chips, if using. Sprinkle walnuts on top.
- Bake for 55-65 minutes, until toothpick inserted into the center comes out clean.
By doubling my recipe, I managed to get a heavy (not dense though!) loaf and 18 medium muffins. I did forget I should cook my muffins at 375 instead of 350, but they turned out okay. The only issue was sticking to the paper liner, but that didn’t stop us from licking and nibbling every morsel off!
If you’re like me and you love banana bread, but are looking for the one recipe to keep in your recipe box, I would give this one 7 stars out of 5. It’s already located in my Top 10 section!