My Favorite Recipe for Banana Bread - Art in the Find

My Favorite Recipe for Banana Bread

Posted on: Saturday, September 27, 2014

Banana Bread Recipe | Art in the Find

It’s fall, which means in the Jespersen kitchen there’s going to be a lot of cooking & baking going on.  I’ve never been a huge create-my-own-recipe gal, I leave that to the experts, but I can follow one like a champ!  This fall, I’ll be posting my favorite recipes here and there on the blog, to give you lovely friends out there a peek into with I’m cooking & baking, in case you want to get your susie homemaker hat on too.

This recipe for Banana Bread, from Molly Wizenberg of Orangette, is a favorite of mine.  I like to adapt it for the changing seasons and being that we’re just into fall, I added a bit of pumpkin spice to the recipe and voila, a new take on an old favorite!

Chocolate Chip (and Pumpkin Spice) Banana Bread

adapted from A Homemade Life

6 tablespoons unsalted butter

2 c. unbleached all-purpose flour

3/4 c. sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon pumpkin spice (optional)

3/4 c. Chocolate chips

2 large eggs

1 1/2 c. mashed bananas (3 large ripe bananas)

1/4 c. whole-milk plain yogurt (well stirred)

1 teaspoon vanilla extract

———-

1 | Pre-heat oven to 350 degrees

2 | Grease 9 x 5 in loaf pan with butter

3 | In a small bowl, microwave butter until melted (on medium, in small increments to avoid butter exploding). Set aside to cool

4 | In a large bowl, whisk together flour, sugar, baking soda, salt, and pumpkin spice.  Add the chocolate chips and whisk well. Set aside.

5 | In a medium bowl, lightly beat the eggs with a fork.  Add banana, yogurt, melted butter, and vanilla.  Stir to mix well.  Pour the banana mixture into the dry ingredients (in large bowl) and stir gently with a spatula, until just combined.  Don’t over mix it.  The batter will be lumpy but make sure all the flour is mixed in.

6 | Scrape the batter into the loaf pan and smooth the top with the spatula

7 | Bake for about 50 minutes to an hour, or until the loaf is golden brown and the center is cooked through (test with a toothpick).

8 | Cool the banana bread in the loaf pan for 5 minutes or so.  Once cooled, enjoy!

———-

Looking for cookbook inspiration?  Here are my favorite resources for cooking & baking.  What are your favorite recipes for fall?

join and receive instant access to
CONNI'S INSIDER TIPS TO SMARTER SHOPPING





Theme by Blogmilk   Coded by Brandi Bernoskie