Best.Banana.Bread.Ever.
I always find myself stuck with "yucky" (courtesy of Ella) brown bananas. I hate to throw them away so I end up making banana bread ever couple of weeks. The girls love it and Daddy and I certainly don't say no either. I have tried many recipes including Tamasin Day Lewis' recipe (Thanks Sarah) the Kona Inn Banana Bread recipe from The Bakers Dozen Cookbook and my own concoction and none have compared to this simple recipe courtesy of Ruth. This is a recipe from Ruth's incredible book Every Kitchen Tells it's Stories, which I wholeheartedly recommend. I have tried this once with white chocolate chips and many times with walnuts, which we all love! For any of you counting fat grams you will be pleased to know that there are no eggs and a meagre 2 tablespoons of butter! Amazing! I must admit I had my doubts, being the butter skank that I am, but this is truly a simple yet amazingly delicious recipe. Enjoy!
Ingredients
- 3 very ripe bananas
- 2 tbsp soft butter
- 1 cup sugar
- 1 ½ cups flour
- 1 tsp baking soda
- 1 cup chocolate chips and /or coarsely chopped nuts – pecans or walnuts work well (optional)
1.Preheat oven to 375°/190°C
2.Mash bananas in a bowl and add rest of the ingredients. Stir just until blended.
3.Pour into greased 9"x5" loaf pan and bake for 45 minutes or until toothpick comes out dry.
4.Cool for 10 minutes on a cake rack before removing from pan.
5.To bake muffins, prepare the batter as above and bake for 20-25 minutes at 400°F/200°C, in center of oven
Ruth's Tips & Variations
-This is a great breakfast or mid day snack.
-Instead of chocolate chips (or with them, if you prefer) try chopped walnuts or pecans, dried cranberries or cherries
-Just make sure these ingredients add up to one cup. More than that will lose the bread/cake texture.
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