Banana bread is one of those go-to comfort desserts that our family has made and enjoyed for years. This dessert is perfect for guests, as a gift when visiting a friend, weekday school snacks, and anywhere in between. To top this off, it’s also an activity the whole family can enjoy doing together–yes, both the baking and eating! There are so many versions of banana bread out there. Some include sour cream or crème fraîche, others use oil or butter or a mix of both, and the amount and type of sugar varies quite a bit from recipe to recipe. Many of these recipes are delicious. Nelson has modified and tested this recipe over the years and the whole family gives this one two thumbs up. Although it’s got the sugar and butter, Nelson and I find that it’s a healthier and tastier alternative to most of the store bought versions we’ve tried in the past.
Interestingly enough, this particular recipe making experience wasn’t supposed to turn out. Nelson mistakenly added the eggs to the sugar instead of the butter, for creaming. At first he thought to just re-measure the sugar and eggs and start over, but he decided to continue and see how it would turn out. He just added the sugar over the mix and beat it until it was creamy and then carried on with the remaining steps. The end result didn’t really change. The banana bread was delicious, moist and cooked through perfectly.
One of the stand-out elements of this recipe is the cinnamon and nutmeg. These spices add a wonderful subtle flavour to the loaf. We also love the dark chocolate chips. For years we used regular milk chocolate chips, but the dark chocolate adds a very nice touch. Nelson doesn’t normally add the optional chopped walnuts so the kids can take the banana bread as a safe school snack. This is definitely a favorite of ours.
We hope you enjoy it as much as we do.
- ½ cup butter softened at room temperature
- ½ cup white sugar
- ½ cup brown sugar
- 2 large eggs beaten
- 3 large or 4 medium over-ripened crushed bananas
- 1½ cup unbleached flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- 1 tsp vanilla
- ¾ cups of dark chocolate chips
- 2 Tbs brown sugar
- ½ tsp cinnamon
- (optional): ½ cup- chopped walnuts
- Grease and flour a 9 inch loaf pan
- Pre-heat the oven to 350 °F
- In a large mixer bowl, cream the butter and sugar together with the flat beater
- Add bananas and eggs and mix well. Remove the bowl from the mixer
- In a medium bowl, sift together all the dry ingredients and add to the wet ingredients along with the vanilla. Mix with a spatula without over stirring
- Slowly stir in the chocolate chips.
- Pour the batter into the greased pan.
- Mix the 2 Tbs of brown sugar with the ½ tsp of cinnamon and spread evenly over the batter
- If using the optional chopped walnuts, spread them evenly over the batter now.
- Place on the middle rack of the oven and bake for 70 minutes. At this point use a cake tester to test the doneness.
- Cool in the pan for 10 minutes and then remove the loaf onto a cooling rack for another 15 minutes before serving.
- Carefull... this banana bread is awesome and may dissapear in one sitting. Enjoy!