A few months ago I decided to do things out of my comfort zone just to see whether I can manage it or not. I decided to say “yes” to things which is out of my comfort zone and also decided to say “no” when I really wanted to say it (which is way out of my comfort zone). Well, I did it for sometime and I managed “ok”, not great, but still managed. It was good to try some new things and also not to feel guilty for saying “no”. Then I decided it’s enough and everything went back to normal.
Now, if you are wondering what’s the connection between comfort zone and Banana bread… well, I never used to keep ripe banana in my kitchen, since I didnt like the smell. When I was in the experimental phase of trying uncomfortable things, I decided to try it. I know it’s a teeny tiny thing and I’m being fussy about it, but it was the initial days of experiment and I was taking baby steps to warm up to the idea. The strong smell of banana was getting to me and I just wanted to get rid of it. Honestly, that’s why I made this bread in the first place :)
Though it’s been more than 11 years “somebody” is trying to convince me to try out things at least once before I decide whether I will like it or not, whether I’ll be successful or not… I’m not fully convinced. Anyways, I decided before baking itself that I’ll not taste this Banana Bread, because it has ripe bananas in it. I baked it, sliced it, photographed it and the next thing I ate it! To my surprise I enjoyed it and I find myself reaching for another slice! All the while a little voice in my head kept on saying, “this is banana bread and you dont like banana”!! I decided to shove the voice away and enjoy it fully. No wonder, the creator of this recipe has called this “The Best Banana Bread”.
I havent tried Banana Bread before, so I’m not an authority to say whether it’s best ever, but if a person like me who strongly dislikes Banana enjoys it, it has to be good, right? I do hope you get to try this and like it too. It’s a very simple recipe, with easily available ingredients. It has less fat and sugar (comparatively) and there is a fruit in it ;) It’s good for breakfast or for your kid’s tiffin box or for your evening cuppa.
Here is the recipe…
In a large bowl, whisk together eggs, buttermilk and oil until well beaten together…
Add in mashed bananas, sugar and vanilla and mix well…
Sift in flour, baking soda and salt and mix in nicely, do not over mix…
Add chocolate chips and fold in gently…
Pour into greased loaf pan and bake at 325 degrees F for about an hour. Check at an hour (refer notes) by doing the toothpick test. Bake longer as needed until cooked through…
Recipe from here
Banana Bread With Chocolate ChipsPrint
- 2 Eggs
- 1/3 cup Buttermilk refer notes for substitute
- 1/2 cup Vegetable oil
- 1 cup Mashed bananas I used 3 medium bananas
- 1 1/4 cup Brown sugar refer notes
- 1 tsp Vanilla
- 1 3/4 cup Plain flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/2 - 3/4 cup Semi sweet chocolate chips refer notes
- Preheat oven to 180 C, 10 mins before baking. Grease and line a 9x5 loaf pan and set aside.
- In a large bowl, whisk together eggs, buttermilk and oil until well beaten together.
- Add in mashed bananas, both sugars and vanilla and mix well.
- Sift in flour, baking soda and salt and mix in nicely, do not over mix.
- Add chocolate chips and fold in gently.
- Pour into greased loaf pan and bake in the preheated oven for about an hour (refer notes). Check at an hour by doing the toothpick test. Bake longer as needed until cooked through.
The original recipe uses 1 cup white sugar and 1/2 cup brown sugar and no chocolate chips. I used only brown sugar and added semi sweet chocolate chips. The sweetness was just right for our taste.
To substitute buttermilk, add 1 tsp vinegar or lemon juice in a measuring cup and add milk to make it 1/3 cup. Let it rest for 5-10 mins.
I got one big loaf and 1 small loaf from the above qty. You can also bake this as muffins, if you like. My bread was ready in 45-50 mins. Keep a close watch after 40 mins of baking.
You can store the banana bread in an airtight container at room temp for 3-4 days, unless you are living in extreme humid places.