Perfect Banana Bread

Banana bread is one of my not-so-guilty pleasures (there are much worse things that I consume). I love it hot with a lick of homemade orange marmalade and a cup of tea. It’s perfect on a cool day and quick to make!

Perfect Banana Bread

3 to 4 overripe bananas*
2/3 C granulated sugar
1/3 C safflower oil, or your oil of choice (you can also use butter)
1 large egg
1 teaspoon vanilla (optional)
1 1/8 teaspoons baking soda
1 teaspoon salt
1 C all purpose flour
1/2 C whole wheat flour
3/4 C chocolate chips, you can add walnuts too, but I seem to have some strong aversion to them in my banana bread. 😉

Directions: Mash up the bananas with a fork or go wild and use your hands. This should obviously be done in a bowl. Add the ingredients in order and stir before you add the chocolate morsels. Then stir in the chocolate or disgusting walnuts. Pour into a greased bread pan. Cook for about an hour at 350°F. Insert a toothpick into the middle of the bread, if it comes out clean your bread is done. Dig in and burn yourself, or let it cool and enjoy.

Notes: *A note about the bananas, they really should be overripe (black on the outside) because otherwise your bread will not tastes banana-y and will probably need a LOT of sugar to make it sweet. Sometimes my bananas are so sweet that I don’t have to add sugar! You can add the sugar last if you prefer to see if you need any at all. 🙂

You may ask why 1 1/8 teaspoons of baking soda. It’s not 100% necessary but I find that when working with whole wheat flour I need a bit more rising agent.

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