Some may debate me on this, but I’ve been making this banana bread since the 90’s and with all due modesty, I think it is the best. It’s also easy (no mixer required) and adaptable. Back in the day when fat was the enemy, I made it with egg whites instead of whole eggs and it was just fine (everyone in my office loved my “healthy” bread – you wouldn’t say that now, but it was the 90’s). Now that we all realize it’s a treat, you can add nuts and/or chocolate chips (if you chips, a chocolate glaze over the top is a nice touch too). The biggest thing it takes is an hour of time in the oven, so it’s not necessarily quick, but it doesn’t take long to put together and you can do other things while it’s baking!
Banana Bread
3 ripe bananas (the riper the better – look for the ones that seem like they’re about to be thrown out)
2 eggs (you can also use egg whites)
2 cups flour
3/4 cup sugar
1 teaspoon salt
1 teaspoon baking soda
Preheat oven to 350. Grease a loaf pan and set aside. Beat eggs (or whites) well.
Mash bananas in large bowl. I usually use the same fork I just used to beat the eggs. They should come out looking like this:
Add eggs and mix together well with a spoon. Stir in flour, sugar, salt and baking soda and mix with spoon. There will be a few minutes when it looks like it’s not coming together, but just keep at it and before you know, it will all be blended.
If desired, add 1/2 cup chopped walnuts, 1/2 cup mini chocolate chips (or both). Pour batter into prepared pan and bake for 1 hour or until top is set and bounces back when touched.
Let cool on a rack for 15 minutes; remove from pan and let cool 1 hour or overnight. Wrap well when cool. If desired, melt chocolate and drizzle over top.
