During each of my pregnancies, I become obsessed with a select few food items.
With Hadley and Nora, it was Ben & Jerry's Phish Food ice cream. And waffles. So many waffles. And pancakes. Okay, sugar. Just SUGAR.
This go around, it is this banana bread.
I think I have made this particular banana bread 8 times now in the last month and a half.
It usually only lasts two days, if we're lucky. The girls and I devour it like animals. Josh is lucky to get one bite.
So many great things about banana bread...
- It's an easy staple to add to your recipe collection.
- Doesn't everyone always end up with some bad bananas? I've purposely kept ripe bananas from the girls just to save them for this bread. I feel no guilt about it.
- It makes the whole house smell so cozy.
- Chocolate chips.
- It's basically dessert for breakfast. But also, fruit. Win, win.
- Goes great with a warm cup of joe.
- Chocolate chips.
Now, confession time, I'm not the most natural baker.
It's an odd thing for me, really, because I took a lot of Chemistry classes through college, which required a lot of precise measurements in the lab. In fact, I excelled in a lab atmosphere, so you'd think this would be a piece of cake. Heh.
But, no. For some reason, baking never came easily to me.
However, one little switch in the kitchen made a huge difference for me, and that is this little scale.
Once I started measuring by weight instead of volume, I was able to get much more precise and could tell a big difference with my cookies, breads and cakes.
If you're on the dry or weird texture struggle bus of the baking world, I suggest trying out the scale to see if it helps.
My little Nora loves to bake with me.
She asks me to, "Make her food" which by her standards requires a mixing bowl, always. The kid won't even let me microwave her leftover mac-n-cheese these days. Everything must be from scratch, woman!
I think she's just in it to eat chocolate chips and boss me around.
I feel like banana bread is very particular for some folks, like how your favorite chili recipe becomes so near and dear to you.
You guys have a near and dear chili recipe, right? It's not just me?
Some like nuts in their bread, some use peanut butter, others top it with a crust.
For me, chocolate chips have to be there or I'm not even playin' witchu. I love the addition of whole wheat flour here to add a nutty flavor to the bread. I also love the use of yogurt to give it a rich and moist consistency.
Now if you don't have the yogurt but must make the bread STAT (been there), you can use a combo of whole milk and sour cream in a bind and it will still be incredible.
Go ahead and give her a go. Let me know how this one fairs against other banana breads of your liking, because I will taste test them all.
Really, it's best for the baby. I hear bananas are good for them.
My Favorite Banana Bread
Recipe from Stir by Jessica Fechtor
1 cup (125g) all-purpose flour
1/4 cup (57g) whole wheat flour
1 cup (200g) granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) of unsalted butter, melted and cooled a bit
1 teaspoon vanilla extract
1 cup mashed bananas, about 3 bananas
1/4 cup whole milk plain yogurt
- Preheat your oven to 350˚ and grease a 6-cup loaf pan (8 1/4" x 4 1/4").
- In a bowl, mix your dry ingredients together and set aside.
- In a medium-sized bowl, mix your wet ingredients together. Gently fold in the dry ingredients with a rubber spatula or wooden spoon, careful not to overmix.
- Pour into the loaf pan and add a few more chocolate chips to the top for good measure.
- Bake for 50-60 minutes until a toothpick comes out clean from the center. Mine always takes 60 minutes.
- Remove from the oven to cool in the loaf pan for 15 minutes, then turn out to a cooling rack to cool completely.
- Slice, eat and be very, very happy. If you really want to indulge, heat the bread up and lather on some butter.
- If you'd like to make this in muffin form for an easier to-go breakfast or to make the perfect little holiday gift for a teacher or loved one, here are baking instructions..
* Mini muffins - bake at 350˚ for 20 minutes
* Regular muffins - bake at 350˚ for 25 minutes
* Jumbo muffins- bake at 350˚ for 30 minutes
With love <3