It’s been awhile since I’ve blogged about another one of Selma’s delicious baked creations. It’s not because she hasn’t been busy baking, it’s simply because I’ve been lazy. But this recipe is just too amazing to keep to ourselves any longer. Banana bread is one of our favorite breads of all time and Selma found an awesome recipe online to try out.
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- Pinch of salt
- 4 medium bananas, soft and ripe and mashed
- 1 cup granulated sugar
- ½ cup vegetable (or canola) oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup of chocolate chips
*This recipe makes 2 loafs (or 1 really large loaf) so we cut the recipe in half.
First, mix all of your dry ingredients together in a small bowl and set aside. I’m emphasizing a small bowl because this will come into play later on and make your life much easier.
Quick side note. If you don’t have naturally black bananas, you should wait until you do before making this recipe (or any banana bread recipe for that matter). There are websites out there that claim you can ripen your bananas quickly by placing them in an oven at 300 degrees for 30-40min. However, from our experience, all you get are mushy black bananas with no flavor. There is simply no way to speed up time and get the same sweetness that comes from the natural ripening process.
Anyways, moving on. Take your overly ripe bananas and put them in a large bowl with the vanilla extract, oil and egg.
Overly ripe bananas look nasty but they are so delicious…
Mix everything together with a fork until you have a smooth consistency.
Next, slowly add your dry ingredients in a little at a time until everything is mixed evenly. Having your dry ingredients in a small bowl allows you to combine all your ingredients into the larger bowl at the end without any issues. You’re welcome.
Last but not least, add in the chocolate chips and give everything a quick stir.
Grease up a bread pan with a good coating of butter and make sure your batter is distributed evenly.
Then place the pan in the oven at 350 degrees for 35-45 min or until you can stick a toothpick in the center and it comes out clean. Hint: if your loaf is not quite done but the top is already a golden brown, cover with foil for the remaining time to prevent the top from burning.
Serve immediately while warm for best results! This loaf should last for a few days if you keep it wrapped up tightly. However, this only lasts about a day in our house…
Now usually when Selma bakes something, my job is simple. I am the taste tester, photographer, and blogger. Those are my only responsibilities. So if you have any comments or questions specific to the recipe, I’ll be happy to direct them to her! However, I can tell you that this banana bread is freaking delicious. And the addition of the chocolate chips really takes the bread to a whole different level. This is one recipe you definitely need to try for yourself.
And with that, thanks for reading and happy baking!