I think there is a good chance that, subconsciously, I buy more bananas than our family can eat just so I have a reason to make banana bread. I'm not really sure the origins of this recipe. My aunt was the first person in my family to bake it. Then, it moved on to my cousin, who mixed things up, and now we all have slightly different variations that make it our own. The one thing I do know is that it's really quite easy. My family is full of a lot of great cooks, but baking was not high on their list---so naturally, our pantries weren't stocked with the usual necessities of a baker, i.e. brown sugar, yeast, or vanilla extract. This recipe doesn't require any of those things (not even an mixer or whisk!) That my friends is why this has become my favorite quick bread recipe. Well, that and it's soooo good---soft, moist, and not overpowering in its sweetness or banana flavor!
For this recipe, you will need:
1 Stick of Melted Butter
2 Eggs
1 and 1/4 Cups of All Purpose Flour (Whole Wheat is fine too)
1/2 Cup Sugar
3/4 tsp Baking Soda
1/2 tsp Salt
2 Medium Sized Ripe Bananas
*Optional: 1/2 to 3/4 Cups of "Mix In" -- I used Semi Sweet Chocolate Chips, but you can use your favorite baking nut or a mixture of both. I highly recommend adding a "Mix In" because without it, the bread can be a little soggy.
Preheat your oven to 350 degrees. Meanwhile, prepare your batter! Mash up your bananas with a fork. They should be lumpy when done.
Mix all the ingredients in a bowl, except for the "Mix In" chocolate chips. Mix for a minute or two with a spatula until well combined. Yay! No need to haul out the giant mixer for this one folks!
When the batter is well combined, gently fold in your "Mix In" until well incorporated. Mmmm...chocolate....
Pour the finished batter into a greased 7" by 9" baking dish and bake at 350 degrees for 30 minutes (oven times may vary)
It should look like this when done. Allow to cool at least 10 minutes before slicing --- that is probably the most difficult step in this whole recipe. Enjoy everyone!
