ANOTHER banana bread recipe. I don’t think I will ever be able to have too many varieties of banana bread. I love the stuff. It is comfort food to me. And during the Thanksgiving/Christmas season, comfort food seems to be the topic of conversation. So I thought it would only be appropriate to make one of my ultimate comfort foods.
I enjoy banana bread that has chocolate chips or pecans, or both. All the other possible add ins are good, but aren’t what I consider comfort food, for me. My husband voted that I make this batch with mini chocolate chips. Done and done. I waited very patiently, with my coffee brewing, this morning while the bread baked. I wanted so badly to sit peacefully and enjoy a cup of coffee and some fresh warm banana bread. It is gloomy outside, which means the perfect weather to stay in my sweats and smell the fresh bread baking in the oven.
You don’t have to use whole wheat flour, you can use all All-Purpose flour. And you can sub the olive oil for vegetable oil or butter.
Makes 1 loaf
1 1/2 cups whole wheat flour
1/2 cup AP flour
1/4 cup olive oil
1/2 cup buttermilk (can substitute regular milk)
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
2 cups mashed very ripe bananas (about 3 large or 4 small bananas)
1/2 cup brown sugar
1/4 cup sugar
1 cup mini chocolate chips
Preheat oven to 350°F. Spray 8×4-inch loaf pan with cooking spray (I used 4 mini loaf pans).
In a medium bowl, whisk together flour, baking soda and salt.
In a separate large bowl, mix sugars and oil with a whisk or fork until well blended (about 1 minute). Add eggs one at a time, whisking well after each addition. Add banana, buttermilk, and vanilla. Add flour mixture; mix with a whisk or fork just until moist. Don’t over-mix.
Spoon batter into prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack. Remove from pan and cool completely on wire rack.
*If baking in mini loaf pans, bake for 35-40 minutes.