One of the first things I learned to bake was banana bread. Now I don’t exactly remember why since I’m not really crazy about bananas, but I did. I may not enjoy banana splits or peanut butter banana smoothies or toast, but this is an exception. So much so that banana bread is on my list of comfort foods! It is light, yummy and not too banana-y.
Desserts became my forte from middle school. I became the desserts girl and this banana bread recipe was my crowning glory. No matter how big the party or who the guests were, I was always given the desserts to handle. A characteristic of my family that I’ve come to greatly appreciate; their constant encouragement. Obviously, I’ve had my share of disasters in the kitchen.
Many of them, in fact, but my parents encouragement never wavered.
I can’t remember a time during my entire high school years when we didn’t have banana bread or my chocolate walnut brownies at home.
I’ve made this for so many years, I could probably whip it up in my sleep. It’s one of the most simplest dishes and can be made in a single bowl. This is the recipe I’ve used since the beginning; it’s foolproof. I’ve made slight alterations along the way, like adding a dash of cinnamon or chocolate chips, but the gist of it remains the same. The banana bread comes out light and moist.
If making them as muffins, then lower the temperature by 10º and keep an eye on them 25 minutes onward as they take slightly less time to bake than the bread.
It isn’t too sweet, making it a perfect breakfast dish, paired along with coffee or tea or if you’re feeling indulgent, them warm it up and dollop a large scoop of vanilla ice cream on top!
If you try out this recipe or simply love it, then please let me know! Leave a comment below or tag me on Instagram and I’ll be sure to check it out! ♥
Banana Bread/Muffins with Chocolate Chips
3 ripe bananas
1 cup sunflower/vegetable oil
1 cup caster sugar
1 3/4 cups all purpose flour
1 tsp vanilla essence
1 tsp baking powder
1 tsp baking soda
1 pinch salt
1/4 tsp cinnamon
chocolate chips (optional)
- Mash the ripe bananas in a small bowl and set aside
- Preheat oven to 350ºF/175ºC.
- Beat the eggs for a minute before adding in the sugar, gradually. Whisk till fluffy.
- Pour in the oil, 1/4 cup at a time, while beating.
- Add mashed bananas, cinnamon and vanilla extract to the bowl and mix.
- Sift the flour. Add baking powder, baking soda and salt to the flour. Add this mixture to the batter and combine. Beat on low speed until it has all come together.
- Pour in the chocolate chips, mix with a spatula. Pour the batter into the prepared loaf tin or cupcake liners.
- Bake until skewer inserted in the center comes out clean.