Happy May everyone!!
So this past weekend, my son had his Fine Arts Gala at school. It was pretty great. He even did a speech by Oberon from Midsummer Nights Dream along with his classmates. Pretty cool to watch 4th graders doing Shakespeare, I have to admit.
Anyway, before the performance was a potluck breakfast and at the very last minute that morning I decided to bake a banana bread. I had made my sugar free banana bread the night before but it dawned on me that the kids would probably not be interested in that, even if the parents were. Fair warning – it took me about an hour and a half, beginning to end to make it, but when I say there was not a morsel left, I’m not exaggerating! Go ahead and indulge, it’s totally worth it!
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 ripe bananas, mashed
- 1 tbsp milk
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg (optional)
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 eggs, beaten
- 1 cup chocolate chips
- 1/2 cup chopped walnuts
- Preheat oven to 325°F.
- Grease a 9×5-inch loaf pan, preferably glass.
- Mix all the dry ingredients- flour, baking powder, baking soda, and salt in a bowl.
- Stir the mashed bananas, milk, nutmeg and cinnamon in another bowl.
- Beat butter and sugar in a third bowl until light and fluffy.
- Add eggs to butter mixture, one at a time, beating well after each addition.
- Stir banana mixture and butter mixture together.
- Add in dry mixture until blended well.
- Next, gently add the chocolate chips and chopped walnuts (if using) and mix until just combined.
- Pour batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes.
- Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.