There is nothing that reminds me of my childhood more than this banana bread recipe.
My mom always made the softest most flavorful banana bread. Sometimes in cupcake format, and sometimes in a loaf. With a few chocolate chips of course.
1 Cup Sugar
2 Bananas (frozen, thawed and mashed)
1/2 Cup Butter (at room temp)
1/4 Cup Milk (at room temp)
1 Tsp Vanilla
1/2 Tsp Cinnamon and Nutmeg
2 Eggs (at room temp)
2 Cups Flour
1/2 Cup Chocolate Chips (optional but so recommended!)
1 Tsp Baking Soda
1/2 Tsp Salt
Preheat your oven to 350 degrees and grease your loaf pans or fill your cupcake pans with paper liners.
Blend the sugar and butter until creamy. Mash the bananas in with the butter/sugar mixture (there will be a few lumps, but that’s okay). Add the milk and mix until combined.
Next, add the vanilla, eggs and cinnamon/nutmeg to the bowl. Mix until well blended. Note: the butter may somewhat “Clump” up and not fully mix into the batter, that’s okay, it will all sort itself out when you add the dry ingredients.
In a small bowl mix the flour, baking soda and salt. Add all but 1/2 cup of the dry ingredients to the wet ingredients and mix well. Add the chocolate chips to the remainder of the dry ingredients and add it to the batter. Mix until all the flour has been absorbed into the batter.
Fill your two loaf pans (or two cupcake pans) and place in the oven. Two loaf pans will take 25-30 minutes to finish, while two cupcake pans take 18-20 minutes. To test if they are done, stick a toothpick in the center and if it comes out clean, they’re ready! When baking two pans at once, make sure to rotate them throughout the cooking for an evenly cooked cupcake or loaf.
Cool on a wire rack and store in an air tight container for up to 3 days (but I doubt they will last that long).
You can add in other ingredients to make this recipe your own. Some of my favorites are:
Sliced Almonds (whole almonds are too thick)
White Chocolate Chips
Leave a comment with your favorite banana bread add-ins!