by ChristineB
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my 8 recipes »
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ChristineB's Notes:
Expand3 overripe bananas (the blacker the better, unless they're moldy!) Ask a question about this ingredient
1 cup light brown sugar (packed) Ask a question about this ingredient
10 tablespoons butter (unsalted), at room temperature Ask a question about this ingredient
2 eggs Ask a question about this ingredient
2 cups all purpose flour Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1 cup chopped walnuts (optional) Ask a question about this ingredient
1 cup chocolate chips (optional) Ask a question about this ingredient
Preheat oven to 350 degrees; move rack to lower-middle position. Generously grease a 9 x 5 inch loaf pan.
Ask a question about this stepBeat bananas with an electric mixer until smooth. Add brown sugar, butter, and eggs, and mix until completely incorporated.
Ask a question about this stepIn a separate bowl, whisk together flour, baking soda, baking powder, and salt. Add dry ingredients to the wet ingredients, and beat until smooth, scraping down the sides and bottom of the bowl as needed.
Ask a question about this stepStir in the walnuts and/or chocolate chips, if you're using them.
Ask a question about this stepPour batter into prepared pan, and bake for one hour, or until bread is a deep brown and an inserted skewer comes out clean.
Ask a question about this stepI'm so glad you liked it!! :)
Thanks, I'm glad you enjoyed it! The recipe makes yummy muffins too, especially when topped with a buttery streusel :)
oooh, i'm gonna try the muffins now - thanks for the heads up!
You were not kidding!! SOOOOOOOO yummy. I appreciated the instruction about the lower middle position of the rack - that made a difference given that I had 4 bananas and so I used them and that added 35 minutes to the cook time.
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
This is my new go-to banana bread recipe! I had been using a different recipe for about the last 20 years and I thought that one was the best. This one is even better. I think the additional amount of walnuts plus the brown sugar rather than white sugar makes a big difference. The crust browned up nicely and had a sweet crunch to it that my boyfriend loved.