I am not normally a fan of banana bread. But during the COVID-19 pandemic, I just had to try some new recipes. My parents love banana bread and asked me if I knew any recipes, and I gave it a try. It came out so good that even I fell in love with it and I just had to share it with all of you!
I normally make this in a double recipe because I have quite a large family and it still ends up disappearing in 2 days. If you want to, you can make this in a double, triple or quadruple recipe! It also makes your house smell amaaaazzzinngggg!
- Preheat the oven to 350°
- Lightly oil a 9-inch loaf pan and line it with parchment paper, with just a bit of the paper hanging over the side.
- 3 medium overripe bananas
- 1/3 cup organic granulated cane juice sugar
- 1/3 organic granulated brown sugar (if you don’t have this, regular cane juice sugar works just fine!)
- 1/3 cup olive oil (or your favorite baking oil)
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp salt
- 1 cup chocolate chips (non-sweetened)
- Peel the bananas and place them into a blender, blend them until completely smooth.
- Pour out banana cream into a large mixing bowl.
- Add sugar, brown sugar, oil and vanilla to the bowl, stir until well mixed.
- Add the flour to the bowl, then sprinkle the baking powder, cinnamon, and salt on top of the flour.
- Stir everything together, but don’t overmix. THE BATTER WILL BE THICK! YUM!
- Fold in the chocolate chips.
- Spoon the batter into the prepared loaf pan and smooth out the top with the back of a spoon.
- Sprinkle the top with a good layer of sugar and crushed walnuts.
- Bake for 50 minutes, or for 5 minutes extra at a time until a knife inserted into the center comes out clean. DO NOT OVERBAKE.
- Remove the bread from the oven and transfer to cooling rack. Allow the loaf to cool for at least 15 minutes before removing it from the pan.
- Slice ‘n’ serve!
*It is simply wonderful served warm with a scoop of vanilla ice cream on top!