How to Make the Best Banana Bread Ever!

I’m sharing my favorite banana bread recipe (both with and without chocolate chips) for today’s blog. It’s afternoon time in the summer, the boys are hungry for a snack and there, sitting on the counter is a bunch of overripe bananas. Yep you guessed it, it’s time to make banana bread.

Now, I dare say that this banana bread recipe is the best ever! That’s a pretty bold claim you say? Well, I ask you to try the recipe out for yourself and see what you think. Mind you, my seven year old is a pretty picky eater and he too jumps up and down for this banana bread!

It is my humble opinion that the best banana bread is sweet, but not too sweet. It’s moist,  lightly spiced with cinnamon and nutmeg, and packed with banana flavor. Oh and let’s not forget a deliciously crunchy, crumb topping that’s worthy of the calories.

The Best Banana Bread

Yield: 1 loaf       Prep Time: 15 minutes
Cook Time: 60-65 minutes

Ingredients:

For the Batter:

1/2 cup unsalted butter, softened 3/4 cup packed light brown sugar

2 large eggs, lightly beaten (I let my eggs get to room temperature for better consistency)

2 teaspoons pure vanilla extract

2 1/3 cups mashed overripe bananas (about 5 medium)

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoons ground cinnamon1 teaspoon ground nutmeg

* 1/2 cup Ghirardelli mini baking chocolate chips (optional)

 

For the Topping:

1/4 all-purpose flour

1/4 cup packed light brown sugar

1/2 teaspoon cinnamon1/4 teaspoon nutmeg pinch of salt

2 tablespoons chilled unsalted butter, diced

Directions:

1. Preheat oven to 350°F. Lightly grease a 9×5 inch loaf pan – I use coconut oil spray.

2. In a large bowl using an electric mixer, cream together the butter, sugar, and vanilla until light and fluffy. Next, stir in eggs and banana. In a separate bowl combine sifted flour, baking soda, salt and spices. Using a wooden spoon or rubber spatula, gently stir banana mixture into flour mixture – stirring until ingredients are just combined (optional: add in chocolate chips). Pour batter into prepared loaf pan.

3. Prepare the topping. In a medium bowl, combine flour, brown sugar, and spices. With your hands, work in butter pieces, until small clumps form. Spread topping evenly over batter.

4. Bake in preheated oven for 55 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then carefully turn out onto a wire rack.

This loaf was made w/out the crumb topping.

This not only makes the house smell HEAVENLY, but it adds the perfect touch for a happy home and happy tummies. I will be making this more regularly as an afternoon snack when my children come home for school and what better way to welcome them home than the smell of homemade baked bread and hugs!



Hope you enjoy this recipe as much as my family does!




‘Till next time,

Linda Louise Lotti