Banana Bread

Well, the time has come. Time to put an end to all the overindulging and overeating that has taken place over the past month. But not before I squeeze in one last baked good!

Banana Bread
Banana Bread

There were a few over ripe bananas sitting on the counter and half bag of chocolate chips laying around so after a little research I came up with a Banana Bread recipe from FoodNetwork and got to bakin’.

The recipe said to bake the loaf for about an hour and 10 minutes, but it turned out a little too dark on top. The next time I make this I might use half the amount of walnuts, no chocolate chips and bake it for a little less so it’s more of a golden colour rather than a dark brown.

After the loaf cooled, I melted a bit of chocolate and drizzled it over the top. It turned out pretty dam tasty! Definitely worth making if you have a few left over bananas.

Banana Bread
by Emeril Lagasse, taken from

10 tbsp plus 1 teaspoon butter
1 cup mashed ripe bananas (about 2 large bananas)
1/2 cup sour cream
2 large eggs
1 1/2 tsp vanilla
2 cups cake flour (I used regular flour)
3/4 cup plus 2 tbsp sugar
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 cup toasted, chopped walnuts

Preheat oven to 350 degrees F. Lightly grease a loaf pan with 1 tsp butter. Puree the bananas, sour cream, eggs and vanilla in a food processor. Sift flour, sugar, baking soda, baking powder and salt into bowl. Add remaining 10 tablespoons of butter and mix on medium-low speed until blended. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts.

Pour into loaf pan.  Bake until lightly browned and bread bounces back to the touch (about 1 hour and 10 minutes). Remove from oven and cool for 10 minutes before turning out onto wire rack to cool completely.

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