One thing I always find myself struggling with when it comes to buying a bunch of bananas is how fast they ripen. I’ll come home with beautiful yellow-green bananas, and the next thing I know? BAM. They’re brown and squishy and it’s party time for the oh so pleasant fruit flies we all love. But when I’ve got a whole bunch of brown and very very ripe bananas, there’s only one logical thing to do- MAKE BANANA BREAD!!
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup sugar
- 4 very ripe bananas
- 1 teaspoon vanilla
- 1/2 cup vegetable oil
- 1 teaspoon cinnamon
- 1 cup chocolate chips
Mix flour, baking soda, baking powder and salt in bowl and set aside.
Cream eggs and sugar in large mixing bowl.
Add in mashed bananas, vanilla, vegetable oil and cinnamon.
Combine dry flour mixture into wet ingredients slowly.
Fold in chocolate chips.
Bake at 350°F for 60 minutes or until edges are brown (or center of bread comes out clean on knife).
Recipe adapted from here.
If you’re bananas for bananas, you’re going to love this recipe because it uses 4 bananas. 4. WHOLE. BANANAS. This makes for the most perfectly moist banana bread, rich with the banana flavor that makes this banana bread so scrumpt-diddly-icious.
And if you’re feeling extra fancy, throw in those chocolate chips, walnuts, and whatever else you love in your banana bread. So it’s been less than 24 hours since I finished baking this bread (which I finished at around 10 pm and left on the dining table for my housemates to enjoy), and came back after a couple of classes to discover that nearly the entire bread had been devoured. That’s when you know the banana bread is bomb diggity. Give this recipe a try and enjoy!!
Bon appétit! ♥