I'm not sure which I love more...the smell of banana bread baking in the oven or actually eating it. There is something so comforting to me about making and eating this delightful (and versatile!) treat. For the first 23 years of my life, I probably would not have used 'versatile' to describe banana bread, but after discovering from a co-worker that you can put mini chocolate chips in it (without the banana bread police coming), I have branched out from my mainstays of either leaving it plain or adding in walnuts. If you are like me and sometimes have bananas ready for becoming banana bread but you don't have time to bake it that day, simply peel them and put them in a freezer bag for later. And, if you make a double-batch of bread, freeze the baked and cooled loaves (wrapped in freezer paper or foil) for later. Enjoy warm, with a touch of butter and a cold glass of milk!
Ingredients
1 c sugar
1/2 c brown sugar
3 eggs
1/2 c (1 stick) butter, softened
3 over-ripe bananas
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
3 c flour
1 c milk
1 to 1.5 c chopped walnuts and/or mini chocolate chips, if desired
Directions (Note: I prepare this in my Kitchen-Aid mixer with the paddle attachment; if not using a mixer, use a large mixing bowl and fork)
Combine the softened butter, sugar, brown sugar and eggs; mix well until creamed. Add in bananas. Mix in baking soda and milk. Sift together the salt, baking powder, and flour and add to the rest of the mixture. Add vanilla and the nuts and/or chocolate chips (if using). Pour batter into two greased loaf pans. Bake at 325F for ~1 hour (insert a toothpick into the center of the loaf to ensure it comes out clean).