This easy banana recipe is one for the keeps! Use the main recipe as a base to add your favorite goodies like chocolate chips and/or walnuts - you decide!
So many people are taking up baking during their quarantine and one recipe everyone seems to be making is banana bread! So, while I already have a recipe for chocolate-chip buttermilk banana bread on the blog, I thought that recipe testing a tweaked version would be useful!
Why I love Easy Banana Bread
This recipe comes together very easily with ingredients people are most likely to have on hand. However, what I like most is that you can customize the recipe to to your liking! I personally love walnuts, whereas I’m pretty sure my fiancé likes chocolate chips. So we meet in the middle and do a half a cup of each – it’s a win-win.
Recipe Notes
Be sure to grease and line the loaf pan well. This easy banana bread recipe doesn’t have a lot of butter and therefore has the potential to sick to the loaf pan. Therefore save yourself the headache by making sure it is well greased and lined either with butter or cooking spray and parchment paper or a dedicated liner.
Let the loaf cool before cutting into it. If you cut into the loaf while it is still hot/warm you’ll have a hard time cutting it and the chocolate will smear all over. But, if you can’t let it cool completely at least wait about 20 minutes before diving in!
Hope you enjoy!
EASY BANANA BREAD
This easy banana recipe is one for the keeps! Use the main recipe as a base to add your favorite goodies like chocolate chips and/or walnuts - you decide!
INGREDIENTS
- ¼ cup unsalted butter,, softened
- ½ cup sugar
- 1 large egg
- 3 ripe bananas (if using frozen, thaw and discard any accumulated liquid)
- 2 ½ cups all purpose flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ¾ cup milk
- 1 cup mix ins (chocholate chips, nuts, coconut, etc.)
INSTRUCTIONS
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Heat oven to 350°F and prepare a 9 x 5-inch loaf pan by either greasing with butter and linining with parchment paper, or lining it with a specialized liner.
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In the bowl of a stand mixer with a paddle attachment (or using a hand mixer) cream together the butter and sugar until light in color, about 2 minutes.
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Beat in egg and then add the bananas one at a time.
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In a seaparte bowl mix together the flour, baking powder, baking soda and salt.
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Add the dry ingredients to the butter mixture alternating with the milk until the batter is well combined.
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With a spatula, stir in any mix-ins.
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Pour batter into prepared loaf pan and bake until the top is golden and a toothpick inserted into the center comes out clean, about 60 minutes.
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Remove from oven and let cool for at least 20 minutes on a wire rack before removing from the pan to cool on the rack completely.
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