I purchased a bunch of bananas last week. That was before I realized how long I was going to be gone for Memphis. I ended up being in Memphis for 5+ days. So when I came back, I had a bunch of extremely ripe bananas. So I decided to make some banana bread. I love banana bread. I really enjoy it with fresh butter spread on it. Maybe it is me, but Dana was not having it. She said I was crazy for adding butter. I made her take a bite and I am proud to say that she is a convert. Am I weird for liking butter on banana bread? Let me know what you guys think. Before judging, make sure to try it out first.
Banana Bread fresh out of the oven topped with a light spread of butter.
Banana Bread – (Adapted from The Food Network)
- 1 cup granulated sugar
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 2 large eggs
- 3 ripe bananas
- 1 tablespoon milk
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup toasted walnuts, chopped
- 1/2 cup chocolate chips
Preheat the oven to 325 degrees Fahrenheit. Butter a 9 x 5 loaf pan.
Cream the sugar and butter in a large mixing bowl or the bowl of your stand mixer until light and fluffy. Add the eggs one at a time, incorporating the eggs fully before adding the next egg.
In a small bowl, mash the bananas with a fork. When the bananas are smashed add the milk and cinnamon to the bowl.
Sift the flour, baking powder, baking soda and salt onto a piece of wax paper or parchment.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing lightly until the flour is absorbed. Make sure not to over-mix the batter as the bread will turn out dense.
Gently fold in the nuts and the chocolate chips. Once again, make sure not to over-mix the batter.
Pour batter into prepared pan and bake 1 hour or until a toothpick inserted in the center comes out clean.
Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
Serve at room temperature with butter, or warm in the microwave for 15 seconds.
This was a great banana bread.