Let me hear you say, this bread is bananas, B-A-N-A-N-A-S. This bread is bananas. If you know the song reference you get a gold star ⭐. Bananas are easy to find, relatively affordable, and no matter how hard we try to eat the entire bunch before it goes “bad” that doesn’t happen too often. So what can you do with those “bad” bananas? One option is banana bread. 2020 was a year of firsts for many of us and for some reason quarantining made people want to make bread specifically two kinds - banana bread and sourdough (it's a No for me on the sourdough). I still don’t know why but whatever the reason I found myself making a few different variations of banana bread.
This recipe strikes a balance between some of my favorite aspects of banana bread. The chocolate swirl on top is achieved using melted dark chocolate chips. You can also use Nutella or any other hazelnut chocolate spread to achieve the swirl effect. I love baking banana bread because it's easy to make (for me and you too), there are dozens of ways to make banana bread so you never get bored and an additional bonus your house smells like you lit a scented candle. If that's not enough to convince you to make banana bread think of how delicious a warm slice with some melted butter and a nice cup of coffee or tea sounds (P.S. this is my favorite way to eat banana bread). So enough chit-chat that bread is not gonna make itself so get to baking and let me know in the comments what you like to pair your banana bread with. Have fun and Enjoy!
Cook Time: 50-60 minutes
2 cups All-Purpose Flour
1 tsp Baking Soda
1 tsp Salt
¾ cups Light Brown Sugar
½ cup Softened Butter
2 large Eggs
½ cup Sour Cream (optional)
4 ripe Bananas
2 tsp Vanilla Extract
1/3 cup Dark Chocolate Morsels (optional)
2 tbsp Milk (optional)
Preheat oven to 350 degrees. Grease and lightly flour a 9-inch loaf/bread pan.
2. Combine dry ingredients (flour, baking soda, and salt) in a medium-sized bowl.
3. In a second medium-sized bowl, cream sugar and butter until smooth using a hand or stand mixer. Add eggs, sour cream, and vanilla extract to the creamed sugar and whisk to evenly combine.
4. In a third bowl, crush the bananas until desired consistency. Some prefer chunky bananas others want a smoother consistency.
5. Pour half of the flour into the sugar-butter mixture, stir and repeat until all of the flour has been used. Do not overmix the batter, just stir until the flour is fully worked in.
6. Fold in the crushed bananas again being careful not to overwork the dough.
7. Pour the mixture into the greased pan and bake for 50-60 minutes until the bread is brown and a toothpick inserted comes out clean.
8. Let it cool in the pan for 10 minutes. After 10 mins, remove the bread from the pan, slice, and enjoy!
In a microwave-safe bowl place the chocolate chips and milk. Heat for 30 seconds, stir and continue heating in 30-second increments until the chocolate has melted and is easy to work with it.
After pouring the bread mixture into the greased pan you can either drizzle the melted chocolate on top or scoop spoonfuls on top and then swirl it around with a knife.
Then follow steps 7-8 above.