Here’s the deal: I thought I had a great “banana bread” recipe. I thought I had that one figured out. But no. No, I didn’t. Until tonight that is. Tonight, my husband devoured this within minutes of its debut. Thereby demolishing any need to cook dinner. So, I popped open a bottle of this William Hill Chardonnay and drank it with banana bread. Banana bread and Chardonnay? Strange. Very strange. But so good.
I took this recipe from Home Baked Comfort by Kim Laidlaw for Williams Sonoma and made my own pecan and chocolate chip additions… check it out.
2 cups of all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
3 ripe, large bananas, smashed
2 large eggs (room temperature)
1 cup of firmly packed dark brown sugar
1/4 cup sour cream
1 tsp vanilla extract
4 tbsp of unsalted, melted butter
1/2 cup of chopped pecans
1/4 cup of milk chocolate chips
- Heat oven to 350. Butter and very lightly flour two 9×5 loaf pans.
- In a large-ish bowl sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a mixer (or large bowl) mix together the bananas, eggs, brown sugar, sour cream, vanilla and melted butter.
- Slowly add the dry ingredients to the mixer or bowl with the wet ingredients.
- Stir in the chopped pecans and chocolate chips.
- Divide the batter between the two buttered and floured loaf pans.
- Bake about 35 minutes, give our take a few minutes, until a toothpick inserted in the middle of the loaf comes out clean.
- Let cool, then proceed to devour.