Banana Bread
My chocolate chip banana bread feels like a quiet Carolina sunrise-warm, easy, and sweet in all the right places. It’s the kind of slice you enjoy on a porch swing, letting the world slow down while the chocolate melts just a little.
Perfect with a glass of sweet tea, or with your morning coffee, this is just what you’ve been looking for.
Banana Bread
2-c- All-purpose flour
1-tsp- baking soda
1-tsp- cinnamon
1/2-tsp- salt
1-egg
1-c plus 2-TBSP granulated sugar
1/2-c-vegetable oil
2-TBSP- buttermilk
1-tsp- vanilla extract
3- very ripe bananas, mashed very well
1/2-c- chopped pecans (optional)
1/2-c- mini-chocolate chips (optional)
Sprinkle of brown sugar and cinnamon, for the top, if desired
Preheat oven to 325. Line a loaf pan with parchment paper. Add flour, baking soda, salt and cinnamon to a small bowl and whisk to combine. In a large bowl, whisk together the egg, sugar and oil until well combined. Add the dry mixture to the wet mixture, and stir well. The mixture will be thick and dry. Next add milk, vanilla and the mashed bananas and stir to combine. Mix in chocolate chips and pecans if desired. Pour your batter into your lined loaf pan, sprinkle with some cinnamon sugar, if desired, and bake 60-70 minutes or until a toothpick inserted in the middle comes out clean. Let cool in the pan about 15 minutes, then run out onto a cooling rack to cool completely. Slice and enjoy!