Everyone needs a go-to banana bread recipe. And this is mine. It was only the second banana recipe I tried a few years ago and I’ve stopped looking. I still have a few bookmarked recipes that I always pretend I’m going to try this time, but I never do. How could you steer away from a 1-bowl recipe that turns out great every time? One of these days I promise I’ll bring myself to try a new recipe, though. Just for kicks and giggles.
¾ cup butter, softened
1 ½ cup brown sugar
2c mashed bananas (I usually use 3 medium/large bananas)
1/2 cup crushed pineapple and 1/2 cup applesauce.
1 ½ teaspoons baking soda
½ teaspoon salt
1 teaspoon vanilla
½ teaspoon cinammon
2 ½ cups flour
1 bag semi-sweet (or dark) chocolate chips
Preheat oven to 325 degrees.
Cream butter, eggs, brown sugar. Then add bananas, applesauce and crushed pineapple.
Add baking soda, salt, vanilla, cinnamon, and flour. Mix well.
Stir in the chocolate chips (I didn’t use quite the whole bag–probably around 3/4–but just use your judgement on how much chocolate you want!)
Pour into bread pan(s) and bake for 55 minutes-1 hour.
(**The recipe says to pour it into 3 medium bread pans, but I usually just pour it into the one larger one I have. However, once again I decided to test the volumetric limits of my baking dishes and the theory that most baked goods rise (see Blueberry Coffee Cake
) and I had a slight overflow problem as well as a longer cooking time that caused the top edges to get a little well done. That being said, the whole thing was still ridiculously moist. I’d advise either using 2 pans or just pouring some of the batter into individual pyrex bowls**)