There are certain foods, desserts, breads, dishes that invoke memories. Some of childhood, others of your fiance and one of his friends making banana bread in your oven and almost starting a fire because the two of them have never baked before and therefore were not aware that banana BREAD rises (Needless to say, the mix ran over the side, and all over the bottom of my oven. Thank GOODNESS for self-cleaning ovens! That being said it was some pretty amazing banana bread). I couldn’t tell you what provoked them to bake, but now whenever I have bananas left over from the bunch, I remember the smoke…the horrible smell…my smoking oven… and how good that banana bread was. If you ask Cody, bananas should only be bought to turn old and to then be put in the freezer to await the great baking of banana bread. So I thought I would share with you the adventure that our latest batch of bananas took.
There are some key components to making anything… first, it’s always more fun if you have people to bake with – I enlisted my sisters (duh) except Dee, as that trip would be ridiculous to just make banana bread and then have her go home…so we thought of her in spirit!
Toni arrived late…shockingly enough…but she came with about 20 bananas, and there is this thing called unconditional love!
You can’t stay mad at that face – she was in charge of taking pictures for this extravaganza
First we peeled our bananas – we doubled our recipe, this way one pan would have chocolate chips…dark chocolate chips…and the other plain Jane for Cody who is lactose intolerant.
They look more slimy than normal because they were still slightly frozen.
We added our eggs, our oil, and the sugar
Combine your ingredients so they are still lumpy. When I combined them, I used a fork and mushed the banana chunks a bit because they were still a little frozen.
In a separate bowl, add your dry ingredients, other than the sugar which was previously added with your banana and oil mixture – flour, baking powder, baking soda, salt cinnamon and nutmeg – and combine them together.
I should tell you that at this point you should ensure that your “photographer” isn’t taking selfies…and that they are PAYING ATTENTION!
You are going to pour the wet ingredients into the dry! Normally it’s the other way around – banana bread can be a sneaky bitch!
Stir your wet and dry together just to combine them – you want this mixture to still be lumpy like pancake batter.
Toni and Julia at this point were delusional with giddiness – and constantly taking pictures of themselves, instead of the master pieces we were making!
Back to business – grease two (because we doubled the recipe) bread pans so your delicious-ness will sliddddeee right out!
Pour your mixture into both pans about halfway. If you fill them to the brim then they will over flow, and make the biggest smokiest mess EVER! So half way… (Editor’s note: if you just make a single batch, put all of the batter in one pan. It’ll be fine. I promise. And if it’s not, just offer the firemen some banana bread. They’ll LOVE it.)
We added a 1/2 cup of dark chocolate chips to one of our pans, and mixed it without disturbing the mojo of the mixture!
Pop those bad boys into the oven and let them cook to delicious perfection!
Let them bake for 55-60 minutes, which is just enough time to plan a little something something! Which you should stay tuned for a little later on this year!
Okay, so 60 minutes have passed, the secret has been planned and now it’s time to take out those delicious treats we made!
I would suggest eating it warm – the chocolate chips are ooey and gooey, the top is crispy and there is nothing like a fresh out of the oven treat! YUM. Pair it with a cup of coffee and you have yourself pure morning bliss!
Yummy Banana Bread
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
2 beaten eggs
5 very ripe bananas, mashed
1 cup sugar
1/2 cup vegetable oil
1/2 cup chocolate chips or walnuts (optional)
Grease loaf pan with butter. Preheat oven to 350°F. Combine all dry ingredients together in a large bowl. Make a well in the centre. Set aside. Combine the rest of the ingredients, minus the chocolate chips or walnuts, in a medium bowl and mix until blended. Add egg mixture all at once to flour mixture. Stir until just moistened (batter should be lumpy). Fold in chocolate chips or walnuts. Pour batter into prepared loaf pan. Bake for 55 to 60 minutes until a wooden toothpick inserted in the centre comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Enjoy!