This is my mom’s banana bread recipe. I had this banana bread on Christmas morning. Mom sent it to me in college care packages. It was even part of breakfast on my wedding morning. Needless to say, we have basically grown up together.
I recently found out that Mom won a prize for it at a Cape Cod Community Fair back in the day. She thinks I should say that it is a secret family recipe, but this recipe originally comes from Fannie Farmer’s Cookbook as “Banana Nut Bread.” I definitely prefer it with chocolate chips and peanut butter chips instead of walnuts, but I prefer almost anything with peanut butter or chocolate 🙂 I think I’ve made it about 4 times in the last month! Adam and I are practically addicted to it!
- 3 ripe bananas, mashed
- 2 eggs, slightly beaten
- 2 cups flour
- 3/4 cups sugar
- 1 tsp salt
- 1 tsp baking soda
- 1/2 cup chocolate chips and peanut butter chips (or walnuts or mini chocolate chips)
Whenever you had a banana that is about to go bad, throw it in the freezer. Then about 2 hours before you need them, take the frozen bananas out to defrost. They are very ripe and perfect for baking, although they don’t look too pretty! You can see where there’s still frost on these bananas.
Preheat oven to 350 F. Grease loaf pan. In a large bowl, combine bananas and eggs. Add flour, sugar, salt and baking soda, and mix well.
Stir in chocolate chips and peanut butter chips.
Pour batter into loaf pan, and cook for 50-60 minutes, or until a tester comes out clean. Let it cool for 10 minutes before serving. You can enjoy it today or cover, and enjoy for the next 4 days!
Serves 8 Prep time: 10 minutes active / 60 minutes inactive