Banana Bread

To nut or not to nut? That is the question. Personally, I like to pass on the nuts and sweeten it up with a handful of chocolate chips. But whatever your preference, this banana bread will not disappoint.

Banana Bread

Ingredients

• 2 cups flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 1/2 sticks butter, softened
• 1 cup sugar
• 4 overripe bananas
• 2 eggs
• 1 tbsp vanilla
• 1/2 cup chocolate chips, optional
• 2 tbsp turbinado sugar

Preheat oven to 350F. Grease a loaf pan.

Sift together flour, baking soda, salt, and cinnamon, and set aside.

In the bowl of a stand mixer, cream together the butter and sugar using the whisk attachment. Add the bananas, and whip until fluffy. Whisk in the eggs and vanilla. Remove the bowl from the stand mixer, and using a spatula, fold in the chocolate chips.

Pour the batter into the grease loaf pan and distribute the turbinado sugar evenly across the top. Tap the pan once or twice on the counter to remove any air bubbles.

Bake for 60 to 75 minutes until golden brown. Test the center of the loaf with a toothpick - if it comes out clean, the bread is fully cooked. 

Remove the bread from the pan and allow to cool. Serve warm or room temperature. Cool completely before storing in an airtight container or covering in plastic wrap.

Serves 8 to 10

Notes from the Chef:

-For a difference in texture, add a handful of chopped pecans or raisins 

-Throw a slice in the toaster oven to regain all that delightful crispy crust days after baking