Thursday, July 30, 2009


This came from a few different recipes on Epicurious, and I made my usual changes. I have resisted putting something with bananas on the site as I don’t think there is a place in the US where bananas are local produce, but, sometimes, you know, your husband buys bananas and nobody eats them and they get brown and really chocolate chip banana bread is the best course of action in that situation.

1 cup all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
¾ teaspoon salt
¼ teaspoon baking soda (1/2 teaspoon if using buttermilk)
2 large eggs
½ cup whole milk, low fat milk or buttermilk
1 teaspoon vanilla extract
½ cup canola oil
2/3 cup sugar (I use a combo of granulated, brown and/or honey)
1 ½ cups mashed ripe bananas (3 – 5 bananas)

1 cup pecans, toasted, chopped (optional)
½ cup mini-chocolate chips (optional)

Preheat oven to 350°F. Butter and flour a loaf pan, or muffin tins. Whisk together flour, baking powder, salt and baking soda in a medium bowl. In a larger bowl, beat eggs, then beat in milk, vanilla, oil and eggs. Add bananas and mix in well. Pour wet mixture over dry and stir until just blended. Fold in nuts and/or chocolate if using. Transfer to prepared pan or muffin tins.

Bake until tester inserted into center comes out clean: 25 - 30 minutes for muffins, 60 – 70 minutes for a loaf. Cool 5 minutes. Turn out onto rack and cool completely.

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