With a two year old running wild in my home we’ve recently come across an abundance of bananas. Its literally about the only thing he eats besides pasta and cheese so we’ve been keeping bananas around. To boot, with noggin on the brain I’ve got the na na na na na go banana’s song (the fresh beat band) running through my mind non stop. The end result is banana “breads” and muffins. Go bananas I will! To me the breads are summed up in one of two recipes this one which I consider the official banana “bread” and another recipe which is more of what I’d consider a banana “cake” similar to a dessert type pound cake although they’re both fairly decadent this is the go to banana recipe I use for muffins and quick bread loaves. I absolutely adore the addition of chocolate chips, this time I even added pecans. I’ve been known to use peanut butter or peanuts as well but for some reason to me that kind of wobbles back into dessert territory.
This recipe for me is the “ultimate” banana bread. I typically use 3 (or 4) bananas however with a certain you know who lingering I had to sacrifice. With the addition of nuts and chocolate it was barely noticeable…unless your me and your just thoroughly saddened by the horrifying absence of the almighty THIRD banana. Lightly toasted chopped pecans really knocked this up a notch or so, poor Riley couldn’t eat it (allergies) but lately he seems annoyed by my foodie obsessions anyway, its really depressing actually. (Is it ok to admit my own kid prefers
sh-stuff in a box and store bought bagels?) A gob of butter and some chocolate milk this is surely one of the best breakfasts ever… its practically health food! Pecans are great sources of protein and heart healthy fats and bananas are awesome for potassium! Forget that coffee shop slice whip this up and wrap single slices in wax paper and plastic baggies great to grab out of the freezer and go. (takes about an hour to thaw) Or if you’d prefer to eat your breakfast sitting down, you could top with melted chocolate and vanilla ice cream…
- 1/2 cup softened butter
- 1/2 to 1 cup raw sugar or other dry sweetener
- 3-4 medium bananas (mashed)
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 cups un-bleached flour or whole grain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 -2/3 cup whole milk or coconut milk
- 2/3 cup toasted chopped pecans or peanuts
- 1/2 cup chocolate chips
In a large bowl or the bowl of your stand mixer combine butter and sugar. Cream until light and yellow. Add bananas, vanilla and egg. Combine well. Gently stir in the baking soda, flour and milk. Fold in nuts and chocolate. Place in a greased 9×5 loaf pan and bake for 50-60 minutes. Cover with foil if necessary to prevent over browning, bake until toothpick tests clean or the loaf feels fairly firm to the touch. Allow to cool about 10 minutes before slicing.
Note: I’ve left out the milk entirely and had great results. The amount of milk you use is determined by how many bananas you use. I keep bananas in my freezer and thawed bananas are drastically wetter than fresh ones.