I always buy a bundle of bananas with full intention of eating them throughout the week. Well, about 90% of the time they get brown and end up sitting on the counter until I toss them. Instead of being wasteful this time around, I made banana bread, two ways!
Of course, any recipe we have is going to feature our favorite spices from Penzey’s. The recipe that I used as inspiration from Joy of Cooking didn’t feature cinnamon so I added a hefty amount to the mixture. I actually don’t think you are allowed to make a fall recipe without cinnamon. Feel free to add a smidgen (teaspoon) of nutmeg or ginger to mix it up. Have I ever shared my love for my Pyrex glass measuring cups? I have about four of them in various and similar sizes. I use them for everything. Especially when I accidentally don’t let my butter soften and I need to warm it up in the microwave a bit. Gasp, I know.
Oh, and they are pourable too! This one is perfect because it lets me easily pour in the banana goodness into the butter mixture. But, you’ll still have to use a rubber spatula to get all the yumminess out of the container.
I like to leave my banana mixture just a little chunky. I think it’s better when you get a few little banana pieces in the final pieces. But, make sure your butter is nice and smooth and fluffy. Ta da! The first version of banana bread is done and delicious and now that I’m reading this again, I need to make more. I feel like banana bread is a really nice and unexpected gift to give someone. Chocolate chip cookies are nice and all, but there is something so communal and shared about a loaf of delicious bread that will probably make you a few new friends. I bet if you brought along some coffee with an adorable coffee mug like this one, you’d for sure make some new friends. Nothing makes me happier than a cute coffee mug filled with piping hot coffee. Kenzi, the owner of Swallows Grace is an absolute gem, who started her Etsy business to make a little extra money for their journey through adoption. They’ve since become parents to a gorgeous little babe. Read more about their story here and know that your next trendy coffee mug will support a beautiful cause. I told you I felt inspired to whip up two types of banana bread! This one features one of my favorite little additions, mini chocolate chips. I realized the other day that I only really use mini chocolate chips instead of full sized ones. I’m not sure why but I think I like the little pop of flavor and deliciousness as opposed to a big ol’ chunk of chocolate chips, a la Graeter’s. You could totally make this into another loaf, but I was making these up for The Beard’s coworkers. I just lined a muffin pan with some cupcake liners I had lying around my cabinets. I need to invest in some cuter liners, these ones are pretty basic and boring. Oh, one of my other favorite baking utensils is my cookie scoop! I need to buy a few more sizes, but it’s my favorite for getting even sized muffins and cupcakes.See, look how pretty and even. They are so evenly cooked and wonderful and fluffly with little surprise chocolate chips every so often. I might have snagged one or two before I gave them to The Beard to take to work. If you don’t want to use chocolate chips, you could totally add dried cranberries or peanut butter chips or any other goodie that sparks your interest. Okay, so I ALWAYS put butter on my banana bread but then I heard that not everyone does that and it blows my mind. Maybe I just constantly channel Paula Deen and put butter on everything. If you don’t put butter on your banana bread, I want to know what you do instead. Share in the comments!
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup sugar
- 6 Tablespoons butter (3/4 stick), softened
- 2 eggs, beaten
- 2 bananas, mashed
- 1 Tablespoon vanilla
- 1 teaspoon cinnamon
- 1 cup (or more) chocolate chips
- Preheat oven to 350 degrees F.
- Whisk flour, baking powder, salt, and cinnamon together. Set aside.
- Beat sugar and butter together in stand mixer until creamy, about 3-4 minutes.
- Add eggs and banana to butter mixture. Beat until combined. Add vanilla and beat until combined.
- Fold in flour mixture, one cup at a time. Add chocolate chips, if desired.
- Spread into buttered loaf pan OR into lined muffin pan.
- If baking a loaf, cook for 60 minutes.
- If baking muffins, cook for 30 minutes.
- Serve warm with butter!