This is only the third loaf of banana bread I’ve baked. The first time was pretty good, but maybe too moist. I tried it again about a year later and it definitely didn’t turn out right. I needed to do something completely different so I went searching for a new banana bread recipe. Well the third time was a charm; because there was no doubt that this latest batch of banana bread was outstanding.
I like banana bread, but for me it’s got to have chocolate chips in it. I like the taste of chocolate with banana and I like the extra crunch they give. Speaking of crunch I also like to add nuts to give some extra texture. This new recipe I found worked so nicely not just because it called for chocolate chips and walnuts, but because they were spread in the batter in separate layers to really disperse them evenly.
Most times when I see food that’s in my house and going bad I get aggravated because I don’t like to see food go to waste. But when I see bananas getting old in my house I see an opportunity. I like to bake Banana Walnut Muffins, banana bread, and I really like banana pancakes too. I also make a dessert with peanut butter blended with frozen banana that’s just like ice cream, but that’ll be a recipe for another time.
The nice thing about overripe bananas it that they don’t need to be used right away, they can be stored in the freezer for months. To thaw them I just put them into the refrigerator for a day, then cut off an end and squeeze out the banana like squeezing a tube of toothpaste.
One thing I’d like to add is that instead of coating the inside of the loaf pan with flour I use sugar. That’s what I was taught to use instead of flour. Also, I like to use parchment paper in the bottom of the pan because it helps when removing the finished product. To do this I’ll trace the pan with a pencil on a piece of parchment paper and then cut it out with scissors. Next I’ll spray the loaf pan with cooking spray which will make the parchment paper stick to the bottom and then add about 1/4 cup of sugar to the pan. Then all I need to do is tilt the pan to each side so that I have a thin layer of sugar inside the entire loaf pan. This is a trick I use whenever I bake a cake or any other type of sweet quick bread in a pan.
Adapted from Sweet Sensations