I LOVE Banana Bread. And anyone who doesn't love banana bread must be allergic to gluten. Let me rephrase that--they probably still love banana bread, but after eating it one glorious time, they got really sick and, therefore, could no longer eat it. Unbelievably sad.
According to the all-knowing Wikipedia, banana bread emerged as a standard American cookbook feature once baking soda and powder became popular in the 1930s. No one knows from whence the first loaf of banana bread came, but some speculate that it originated from housewife experimentations with pearlash (aka potassium carbonate) in the 18th century. Who are these "some"? Where did they get their information? I guess we will never know...but for all intents and purposes, banana bread is clearly an American favorite. Who knew it had such a strange and mysterious history? I could delve into the history of the banana, but I don't want to get too political.
Most banana breads contain nuts, chocolate chips, or neither. But I put a bit of a spin on mine, which makes my recipe more dessert-worthy (and decadent breakfast-/brunch-worthy): I add chocolate chips and butterscotch chips. Feel free to substitute nuts or different chip combos--but I doubt you'll find a better combination than mine.
Loaf of Decadent Banana Bread:
- 2 1/2 cups of flour
- 1 cup of sugar
- 3 1/2 tsp. of baking powder
- 1 tsp. of salt
- 3 tbs. of vegetable oil
- 3/4 cup milk
- 1 egg
- 2 ripe bananas
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup butterscotch chips
Preheat your oven to 350°. In a large mixing bowl, add the flour, sugar, baking powder, vegetable oil, milk, and egg. Now add your chips.
Peel your bananas and add them to the bowl.
Take out a potato masher and use it to mash the bananas and mix together the ingredients.
Once the bananas have been sufficiently mashed, you may want to switch to a mixing spoon. Make sure that the mixture is well-mixed, but small lumps/chunks of bananas are okay. I like the lumps!
Grease one of your typical-sized loaf pans (approximately 8.5"x4.5"x2.75"H). Pour the mixture into the pan and make sure that it is spread out evenly.
Once the oven is preheated, bake for about an hour. I will sometimes check the loaf at 50 minutes just to make sure it doesn't become overcooked.
To make sure you have made the perfect loaf, stick a knife into the middle and a little bit of batter should coat the knife--it shouldn't be cooked all the way through (you don't want it to be too dry), but the knife shouldn't come out with a bunch of batter all over it. It's not an exact science by any stretch. But trust me--you want it on the gooey side more than you'd want it on the dry side. Gooey is delicious. Wait a few minutes for the bread to cool down a bit, then slice it up and serve!
Loaf of Decadent Banana Bread:
- 2 1/2 cups of flour
- 1 cup of sugar
- 3 1/2 tsp. of baking powder
- 1 tsp. of salt
- 3 tbs. of vegetable oil
- 3/4 cup milk
- 1 egg
- 2 ripe bananas
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup butterscotch chips
Preheat your oven to 350°. In a large mixing bowl, add the flour, sugar, baking powder, vegetable oil, milk, and egg. Now add your chips.
Peel your bananas and add them to the bowl.
Take out a potato masher and use it to mash the bananas and mix together the ingredients.
Once the bananas have been sufficiently mashed, you may want to switch to a mixing spoon. Make sure that the mixture is well-mixed, but small lumps/chunks of bananas are okay. I like the lumps!
Grease one of your typical-sized loaf pans (approximately 8.5"x4.5"x2.75"H). Pour the mixture into the pan and make sure that it is spread out evenly.
Once the oven is preheated, bake for about an hour. I will sometimes check the loaf at 50 minutes just to make sure it doesn't become overcooked.
To make sure you have made the perfect loaf, stick a knife into the middle and a little bit of batter should coat the knife--it shouldn't be cooked all the way through (you don't want it to be too dry), but the knife shouldn't come out with a bunch of batter all over it. It's not an exact science by any stretch. But trust me--you want it on the gooey side more than you'd want it on the dry side. Gooey is delicious. Wait a few minutes for the bread to cool down a bit, then slice it up and serve!
I am definitely making this, it sounds and looks delicious!
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