I consider myself to be a bit of a banana bread connoisseur.
I could eat banana bread every single day.
A loaf doesn’t last long in this house.
Because everyone knows that if you only take one bite every time you walk by the pan, it doesn’t count.
So technically I only had one slice today. Give or take half a loaf.
I love it. I’m addicted.
When I say I have over twenty banana bread recipes, I am not kidding.
But this one is my favorite.
This is everything I love about banana bread. Simple, comforting, delicious.
The banana flavor is big. The chocolate chips highlight the banana, not detract from it. The loaf is soft inside, but has a nice firm crust. And the walnuts add a nice crunch.
Makes one loaf.
- ½ cup butter, room temperature
- 2 eggs
- 1 cup sugar
- 2½ cups AP flour
- 1 tsp. baking soda
- ¼ cup milk
- 3 small bananas, mashed
- ⅔ cup semisweet chocolate chips
- ⅔ cup chopped walnuts
Preheat oven to 350℉.
Beat together the butter and sugar until creamy. Add eggs and mix until smooth. Alternately add the flour and milk. Fold in mashed bananas, then fold in chocolate chips and walnuts. Pour into a buttered and floured loaf pan. Bake 60-70 minutes until dark golden brown.
I’m in heaven.
Baking with Whiskey 
Of course all those little nibbles don’t count! You have to make sure the banana bread always looks presentable, so if the edges aren’t even, you just have to neaten them up. Again. And again. ;]
I just made my own banana muffins last weekend, and they were gone within a few days. And I was the only one eating them too! Oops?
Exactly! I’m also guilty of evening the edge, sometimes a little too much 🙂
I’m so happy to meet another banana bread lover!
Straight edges are very important to banana bread lovers. So a little overachieving is never a bad thing! ;]