I buy a decent amount of bananas each week with the intention that I will eat them as a healthy snack at work. That never happens. They just end up on my desk getting brown all week until I toss them in the trash on Friday.
My kids don’t like bananas either, however, I have not given up on the fruit. I go through phases where I really like them and eat them for breakfast, they’re such a good portable snack, but when the weather is cold I crave comfort foods. Many times I pop them in the blender with some frozen strawberries for an afterschool smoothie, but again cold weather sucks me into wanting doughnuts and muffins and hot cocoa and mac n cheese….see what I’m getting at? This list could go on for a while. You get my point, right?
So, I’ve had these bananas on the counter all week, looking more and more mangy as the week’s continued. This time instead of tossing them I just went ahead and made banana bread with them.
I’ve never been totally happy with banana bread recipes in the past. They always seems like a plain muffin with a bit of banana thrown in, so when I found this article a while back in Saveur magazine where they taste tested and had photos of about 20 different banana bread recipes I thought I should try this one out…afterall this recipe has 3 whole bananas in it.
I did adjust the recipe a bit…some on purpose and some by accident. 1.) I refuse to buy an entire carton of buttermilk (unless it’s Christmas), so I used sour milk (1 cup of milk + 1 tablespoon lemon juice and let sit for 10 minutes before measuring out 1/3 cup–or in this case 1/2 cup milk + 1 1/2 teaspoons lemon juice–no need to waste 1/2 a cup of milk). 2.) The phone rang while I was pulling the eggs out of the fridge, so I used two whole eggs by accident… oops 🙂 3.) Instead of using 2/3 cup pecans, I used 1/3 cup pecans and 1/3 cup mini chocolate chips…yum.
1 cup flour
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup sugar
1/2 cup canola oil
1 egg plus 1 egg yolk (see note above)
1/3 cup chopped pecans
1/3 cup mini semi-sweet chocolate chips
3 very ripe bananas
1. Heat oven to 350 degrees. Spray a 9″ x5″x2 3/4″ loaf pan with Pam Baking Spray (or grease and flour the pan yourself, I’m not so good at that so I cheat with the spray, which works perfectly) not the Cooking Spray, but the one with the cake on the front.
2. In a large bowl, stir together flour, baking soda, and salt.
*The recipe from Saveur says use a separate bowl for the wet ingredients, which I never do because I hate doing dishes as it is. You can use a separate bowl if you like, but you could also make a whole in the middle of the dry ingredients and it works just fine.
3. Whisk together sugar, oil, buttermilk, vanilla and eggs until smooth. Then, mix the wet ingredients into the dry ones… see what I mean it’s just a waste of a bowl…they end up together in the end anyhow, right?
4. Add the pecans, chocolate chips and mashed bananas and stir gently to combine.
5. Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted in the middle comes out clean, 60-65 minutes. Let it cool for 30 minutes before slicing and serving, if you can wait that long. Enjoy!