Homestyle Banana Bread

I love banana bread for many reasons, not the least of which are that the batter is a snap to prepare, and the final product guarantees several days of snacking pleasure. Even just being in my apartment while it bakes is a treat in itself. I am always seduced by the aroma of warm banana and sweet spices that wafts through our home, making the process of letting it cool before I dig in an exercise in self-restraint. Sometimes I add chocolate chips as a treat, which adds another delicious element to the sweet fragrance. In my opinion the best thing about this bread is it’s genuine banana flavor. It is neat and clean, unadulterated by overwhelming spices or additional ingredients. Instead, the cinnamon and nutmeg gently highlight the fresh banana flavor without muddling it up. This bread is perfect for children, as well. Even though my daughter can’t articulate her feelings yet, by the way she devours slice after slice, I can already see that it has become a favorite of hers, too.


Ingredients

• 8 T. (1 stick) unsalted butter
• 1 c. sugar
• 2 eggs
• 1 t. good vanilla extract
• 3 ripe bananas, mashed (I mash them in a bowl with a fork)
• 2 c. all-purpose flour
• 1 t. baking soda
• ½ t. nutmeg
• 1 t. cinnamon
• ¾ c. mini-chocolate chips (optional)

Instructions

1. Preheat oven to 350. Butter and flour a standard 9×5 loaf pan*.
2. Mix together butter and sugar until fully combined. Add eggs and vanilla extract, mix well. Add mashed bananas, mix again until completely combined.
3. In a separate bowl mix flour, soda, nutmeg, cinnamon and chocolate chips. Stir this mixture a few times and make sure the chips are fully coated with flour.
4. Working slowly, stir flour mixture into egg mixture. Keep stirring until all flour is fully incorporated. The batter may still be a little lumpy from the bananas, this is normal.
5. Pour batter into prepared loaf pan. Bake for 45 – 50 minutes or until top is golden and a cake tester comes out clean.
6. Cool in the pan for 10 minutes. Then, carefully remove it from the pan and let it cool on a wire rack before serving.

*You can also divide the batter into smaller loaf pans, or mini loaf pans if you want to make smaller breads.
Freezer Tips: This bread freezes well. If you want to save it for later simply wrap it tightly in plastic wrap. Then wrap it again with an outer layer of aluminum foil. Make sure none of the bread is exposed to air. It will last in the freezer for 2-4 months.