I’ve tried numerous recipes in search of my favourite banana bread.  Recently, I found one that was exactly what I was looking for.  This is Ed’s favourite recipe too.  In the past, he has always dutifully taste-tested my banana bread with the disclaimer that he isn’t a big banana bread fan.  But when I gave him the rest of this loaf to take home to his family, he ate it all before he arrived.  😉  This banana bread is moist, soft, and it holds together without being heavy or dense.  It has great banana flavour and a handful of chocolate chips makes a wonderful variation.  My preference is to use only enough chocolate to add a subtle sweetness and depth so as not to overpower the bananas.  I know I’ve accomplished this when people have to ask if there’s chocolate in it.

If you prefer a softer, fluffier banana bread, this recipe by my little mochi is excellent too.  I use it whenever I have sour cream or yogurt that needs to get used up.

Tips: Remember to use overly ripe, blackened bananas.  This will give you the most banana flavour.  You don’t have to buy a bunch of bananas and wait [for what seems like forever] for them to blacken; whenever you have a banana that you can’t eat in time, let it blacken and throw it in the freezer.  When you’ve collected enough bananas for a loaf, simply defrost as many as you need.  Also, banana bread freezes well.  I like to freeze individual slices for random snacks, packed lunches, and trips.

Favourite Banana Bread Recipe

makes 1 loaf; adapted from ramblings from a gypsy soul

2 cups all purpose flour

2 cups blackened, overly ripe bananas, mashed (or frozen bananas that have been defrosted and strained with the extra liquid gently squeezed out and discarded) – you will need approx. 6 to 8 large bananas

1 cup unsalted butter, melted (or use salted butter and omit the salt)

1 cup lightly packed brown sugar

4 large eggs

1 tsp baking soda

1 tsp vanilla extract

1/2 tsp salt

2/3 cup (or more) toasted and coarsely chopped walnuts (optional)

1/3 cup (or more) chocolate chips (optional)

Optional Toppings:  (I have tried all of these, but I personally prefer my banana bread plain.)

• streusel (with or without nuts)
• slices of just ripened banana for garnish (see Cooking for Seven’s garnish here)
• coarsely chopped walnuts (see my little mochi’s topping here)
• a sprinkling of sugar over the top will give the banana bread a slightly crunchy crust

Preheat the oven to 350 F.  Grease and lightly flour a loaf pan and set aside.  In a medium sized bowl, whisk together the flour, baking soda, and salt (if using) and set aside.  In the bowl of a stand mixer, beat the melted butter and sugar on medium speed until combined.  Then mix in the eggs and bananas.  On low speed, add the dry ingredients and mix until well incorporated, but do not overbeat the batter.  On the lowest speed, gently stir in the nuts and/or chocolate chips, if using.  Pour the batter into the prepared loaf pan and sprinkle on the topping of your choice (optional).  Bake until an inserted toothpick comes out clean or has a few crumbs attached, about 1 hour, rotating the pan halfway.  Place the pan on a wire rack to cool for 5 to 10 minutes before running a knife along the edges (if necessary) and removing the banana bread by inverting the pan.  Set the loaf on the wire rack to cool completely before slicing.  Banana bread freezes well.