Banana Bread

I grew up eating banana bread.  My mum used to make it on a regular basis, which was great considering there were no store bought treats in the house.  Even while living in Japan, struggling to find all-purpose flour (a challenge when you don't speak or read Japanese!) and  baking in my little Easy Bake Oven (no - not really - but close!), banana bread was a go to recipe.

   

I cannot tell you the number of people that have requested this recipe - even in Japan it was popular!  And it couldn’t be easier.  Even as kids, my brothers and I would pitch in.    The key to success to any banana bread recipe is really ripe bananas.  When they are brown and mushy and to the point where you think you need to toss them, that is when you want to make this recipe!

    

These can be baked as a loaf, muffins, mini muffins or little mini loaves.  You can also omit the chocolate chips and/or walnuts if you prefer, the ultimate results will still be delish.

Enjoy!

Banana Bread

Yields 1 Loaf

Preparation Time – 15 Minutes

Cooking Time – 1 Hour

Ingredients

§  2 Ripe Bananas

§  1 1/4 cups Flour

§  1 1/4 cups sugar

§  1/2 cup Canola Oil

§  2 Eggs

§  1 tsp. Baking Soda

§  Pinch of salt

§  ½ cup Chocolate Chips

§  ¼ cup Chopped Walnuts

Preparation

1.       Preheat oven to 350°.

2.       Butter and flour a bread pan, set aside.

3.       Mash bananas with a fork, set aside.

4.       In a medium bowl combine eggs, sugar and oil.

5.       In a small bowl sift together flour, baking soda and salt.

6.      Add banana and dry mixtures 1/3 at a time to wet ingredients.  Combine but do not over mix.

7.       Fold in chocolate chips and walnuts

8.       Pour mixture into a greased and floured bread pan and bake at 350 for 1 hour.