We’ve all had bananas ripen way too quickly before and believe it or not, I used to throw them away! I will never, never, never do that again. A few years ago, I stumbled upon this recipe from Simply Recipes for the BEST banana bread I’ve ever eaten. It is soooo easy to make! My four year old can even make it all by herself…well almost all by herself. 😉
Mix in the baking soda and salt. Stir in the sugar (I always use a full cup even though the directions say you can use less), egg and vanilla. Next up, mix in the flour. I love to add a handful of semi-sweet chocolate chips in the mix too. Trust me, it makes this bread phenomenal!
After you pour the batter into the greased loaf pan, sprinkle a few more chocolate chips on top and cook for about 50 mins at 350 degrees. The directions say 1 hour to 1 hour 10 minutes, but I have found that it is done WAYYYY before that. Set your timer for 50 minutes and check it with a toothpick. I bet you won’t need to cook it for much longer than that.
This bread freezes great! Even if you aren’t in the mood to have banana bread in the house (but seriously, who doesn’t want banana bread in the house!), use those old yucky bananas to make some out-of-this-world banana bread. Let it cool completely, wrap it in tin foil and then place it in a labeled freezer bag.
This is one of my mother’s favorite desserts. I always make sure I have a loaf or two in my freezer when she comes down for a visit. I LOVE sitting at the table with my beautiful momma, a cup of coffee and this bread. It’s one of my favorite things to do when she comes to visit. I love you mother. Happy Mother’s Day! xoxo
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