When I was little, I remember declaring to my mom, “I will always want banana bread.” I suppose even at a young age, I felt it was one of those things I’d be in the mood to eat no matter what. I still agree. It’s satisfying enough to be enjoyed any time of day, regardless of the season, and you can switch it up each time by tossing in nuts, fruit or even candy. (I’m thinking a Reese’s cup version may make an appearance in the near future…)
Lucky for me, I just had four very ripe bananas begging to be thrown into a loaf pan, and so my lovely Saturday morning began with this delicious aroma permeating throughout our house. Hubby and I had our families over that evening, and it’s cake-like properties made for a fantastic after dinner treat with a cup of coffee. It was also perfect for breakfast the following day, toasted with a little butter and cinnamon.
Although you know I’m a big advocate of adding chocolate to almost everything, I actually chose to throw fresh blueberries into the batter. It was such a perfect summery touch, especially for those of you who go berry picking this time of year. They provided an elevated level of flavor, boasting an extra sweet-tartness that kept the bread particularly moist.
The only thing I would change next time? Doubling the recipe. It was all gone way too fast!
Recipe adapted from Cooks.com
4 very ripe bananas
2 cups flour (can be whole wheat)
1 cup sugar
1/2 cup vegetable oil
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cup fresh blueberries
Preheat oven to 350° then peel bananas into a bowl.
Mash with a fork (They will be very soft!)
Sift flour, sugar, salt and baking soda into a large bowl.
Add dry ingredients to bananas.
Whisk eggs in a small bowl and pour into mixture.
Rinse blueberries and toss them into the batter.
Grease a 5×9 loaf pan with butter or cooking spray.
Pour batter into your pan.
Bake for 60-65 minutes. Turn heat off and leave bread in oven for another 20 minutes.
Eat and enjoy for breakfast, dessert or any time in between!
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