This is traditional banana bread (from Alton Brown). It’s my favorite recipe for this type of banana bread, which is to say a loaf cake. For yeast bread made with bananas, check out this post.
- 3-4 overripe bananas, mashed
- 1 cup sugar
- 1 stick butter, melted
- 2 large eggs, lightly beaten
- 1 tsp almond extract (though vanilla will work if you don’t have almond)
- 1 2/3 cup all purpose flour
- 1/3 cup oat flour (I just grind up 1/2 cup rolled oats in my blender and measure from there)
- 1 tsp baking soda
- 1 tsp salt
- 1 cup chopped nuts (pick one or a mix of walnuts, almonds, macadamia, pecans, etc.)
- 1/2 cup semisweet chocolate chips
- Preheat oven to 350F.
- Grease a 9 x 5 inch loaf pan.
- Combine the bananas and sugar and mix with a potato masher until smooth.
- Combine the rest if the wet ingredients with the banana/sugar mixture.
- Combine the dry ingredients and mix with a whisk to make sure everything is evenly distributed.
- Combine the dry ingredients with the wet, being careful not to overmix (but making sure that there are no dry pockets of flour).
- If using any options, then fold them into the batter now.
- Pour batter into the pan.
- Bake for 50 – 60 minutes or until center registers 210F and a toothpick stuck in the center comes out clean.
- Allow to cool on stove top for 15 minutes then remove from pan and transfer to a cooling rack and allow to cool completely before slicing.
- Tightly wrapped the bread will keep at room temp for about 5 days.