Best Banana Bread Ever
Posted by Sharlene on Thursday, June 24th, 2010Tags for this Article: banana bread, recipe
Now before you angrily threaten me with a wooden spoon (after all, your banana bread is the best), give this recipe a try. One really can’t go wrong with bananas, chocolate chips, and walnuts. But if you insist that your version is still better, please do share!
Banana Bread
1-1/4 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup sugar
1/2 cup butter
2 eggs
3 very ripe bananas, mashed
1 cup chocolate chips
1 cup walnuts, crushed
- Preheat oven to 350°F.
- Grease and flour a 9″x5″ loaf pan.
- Sift flour, salt, baking soda, cinnamon, and nutmeg together several times. Set aside.
- Cream butter and sugar.
- Beat eggs and add to butter mixture. Mix in bananas.
- Add dry ingredients, chocolate chips, and walnuts.
- Pour into pan and bake for ~55 minutes.
- Remove from oven when a toothpick comes clean.
- Enjoy!
Best eaten warm, whilst one is wearing fuzzy slippers.
Posted on June 25th, 2010
dawn says:
Ah Yum! I am all for chocolate in my banana bread. You should give this recipe to Starbucks and tell them to stop making what-ever-it-is-they-are-making “banana bread”. Cheers!
Posted on June 27th, 2010
Andrea Busse says:
I love banana bread, but I have to say I’m a bit of a snob/purist. My banana bread can only have bananas in it. Chocolate could possibly make an appearance, but the walnuts are a no-go for me. I find them too bitter.
I will try your recipe, but I’ll just leave out the walnuts!
Posted on July 2nd, 2010
Bev Busse says:
Chocolate changes it too much for me. Might be nice for the grandkids though….I’ll try it.
But I just made a variety of banana breads – some with poppy seeds, some with blueberries, some with pecans – all very, very good.
@dawn: I’ve heard that before about Starbucks. Might have to tqke them a loaf :-)
Posted on July 4th, 2010
Jer says:
Andrea – the quality of walnuts that you purchase makes a huge difference. I used to really dislike walnuts until I started buying a better brand. The ones that I like the most are from California (I think most bulk walnuts are from China) and are organic; they really don’t taste bitter at all.
Posted on July 8th, 2010
Miriam says:
I think walnuts everywhere are sighing a big sigh of relief thanks to Jer. No longer the sad lonley nuts that everyone hates. :)
Chocolate and Bananas are looking forward to having a wonderful reunion with their lonely walnut friends.
And my oven is going to be on tonight. I’m making this banana bread. I don’t care how hot it is.
Posted on July 10th, 2010
Sharlene says:
Dawn: Hah wouldn’t that be nice? But I’m sure Starbucks would end up bastardizing the recipe, anyhow! Andrea: Let me know how it goes for you. I’m really interested in trying out your pure banana version, though! Bev: Pecans…mmm. Jer: Thanks for the tip! Miriam: You are one brave soul.
Posted on April 20th, 2013
Lin Mountain says:
Worldwide, there is no sharp distinction between “bananas” and “plantains”. Especially in the Americas and Europe, “banana” usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called “plantains”. In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the simple two-fold distinction is not useful and is not made in local languages.”
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