It happened again. We bought more bananas than we could we eat and they sat, ripening away and attracting fruit flies on our kitchen counter. Only one thing could be done: Bake some banana bread! Who cares if the temperature was nearing 90 on the unseasonably hot day, this was a matter of putting some sweet fruit to good use. Normally, when I bake banana bread, I make this chocolate version. But on this day I decided to keep it simple and classic. A quick seplace on Pinterest turned up multiple pins for this recipe from For The Love of Cooking: Banana Banana Bread. Hard to resist something slathered in butter, huh?
The recipe was super simple, and I had everything handy. Naturally, I had to add chocolate chips to mine. I know I should restrain myself, but I can’t it. It’s an addiction.
Here’s my version Good Old Banana Bread. (Click through to For The Love of Cooking for theirs.)
1/2 cup of butter, softened
3/4 cup of brown sugar
2 eggs, room temperature
3 to 4 mashed overripe bananas (about 2 and half cups total)
1 tsp vanilla
2 cups of flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/4 tsp nutmeg
1 cup of semi-sweet chocolate chips
1. Preheat the oven to 350 degrees then coat a 9×5 loaf pan with cooking spray.
2. Beat together the butter and sugar until creamy. Add the eggs, bananas, and vanilla then continue beating until well combined.
3. In a separate bowl, combine the flour, baking soda, cinnamon, salt, and nutmeg together, mix well.
4. Add the dry mixture into the wet and stir until just combined.
5. Fold in chocolate chips.
6. Pour the batter into the prepared loaf pan.
7. Bake about 45 minutes or until a toothpick or knife comes out clean.
More banana bread recipes from our archives:
Katie D’s banana bread (slightly more complicated than this one)