My family loves bananas; we eat two bunches a week, so it’s rare we have overly ripe, darkly spotted bananas around for baking. Last week, we overbought just so we could make banana bread. I love the below recipe because the bread comes out very moist, yet dense, with just the right amount of banana flavor complemented with chocolate chips. But it never bakes right. The center is never cooked through in the given amount of time and adding time makes the edges too brown and dry.
In the comments section below, please help! Share your go-to recipe, or any suggestions on how to fix the one I’ve been using.
I have no idea where I found this recipe. It’s scribbled on white printer paper in barely legible handwriting.
Banana Bread
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 stick butter, softened
- 3/4 cup sugar
- 2 large eggs
- 3 very ripe bananas, mashed
- 2/3 cup plain yogurt
- 1 teaspoon vanilla
- 4 ounces semisweet chocolate chips
1. Preheat oven to 375º. Butter a loaf pan. (Mine is 9 by 5 by 3 inches.)
2. In a small bowl, stir flour, baking soda, salt, and cinnamon.
3. In a large mixing bowl, beat butter and sugar until pale and fluffy. Beat in eggs one at a time until mixed. Beat in bananas, yogurt, and vanilla.
4. Mix in flour mixture on low until combined. Fold in chocolate chips. Pour into loaf pan.
5. Bake about 35-40 minutes, until golden brown and toothpick comes out clean.
1 Comment
If you turn down the oven temperature to 325 degrees and bake your banana bread for one hour it should come out perfect. Test it by inserting a knife in the middle. If the knife comes out
clean your bread is done with no hard overbaked crust. Works
every time for me. Good luck.