Banana Bread Recipe

Banana Bread is definitely a family favorite in our house! Not going to lie, my default is Krusteaz mix, but after this recipe I might not go back to box mix. I loved this recipe I found from Cafe Delites because well for one, it's freaking delicious, but also because all the ingredients are things you more than likely already have in your pantry! I also liked that these had chocolate chips instead of nuts so Henley could eat them. And who doesn't like chocolate chips right?

There were three things I tweaked in this recipe. First, it calls for 3 medium ripe bananas and I only had two, so I went with it and it didn't seem to hurt anything. Second, I realized I didn't have enough flour so I just switched out the flour for pancake mix! And last, I prefer muffins over of a loaf of banana bread so I baked them in a cupcake pan.

Now for the good stuff, the recipe! Recipe from Cafe Delites

Banana Bread with Chocolate Chips

Ingredients

1 3/4 cups all-purpose flour (I used pancake mix b/c I didn't have flour)

3/4 cup granulated white sugar

1/4 cup brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

3 medium ripe bananas

2 large eggs lightly beaten

1/2 cup unsalted butter melted and cooled (or cooking oil)

2 teaspoons pure vanilla extract

1 cup chocolate chips (or roughly chopped nuts of your choice)

Picture by Cafe Delites

Instructions

1. Preheat oven to 350°F. Lightly grease a 9 x 5 x 3 inch loaf pan and line with parchment (baking) paper. Set aside. (I used a greased cupcake pan)

2. In a large bowl whisk together the flour, sugars, baking soda, salt and cinnamon. Set aside.

3. In a separate medium-sized bowl mash the bananas really well. Then add the eggs, cooled melted butter (or oil), and vanilla.

4. Using a wooden spoon or spatula lightly fold the wet ingredients into the dry ingredients until just combined. Gently fold in half of the chocolate chips (or nuts if using). The batter should be thick and lumpy. (Do not over mix!)

5. Pour the batter into prepared pan and top with remaining chocolate chips or nuts. Bake for 55-60 minutes, or until bread is golden brown and a toothpick inserted in the center comes out clean. (So since I made muffins I only baked them for about 20-25 minutes. I just kept an eye on them!)

6. After about a half an hour, turn out onto a wire rack to cool. 

Serve warm or at room temperature.

Enjoy!

xo, Ashley