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There are few things in this world as fantastic as a recipe from grandma.
My grandmother happens to be one of my biggest inspirations, and the same goes for my friend Chris.
Now, one of my other deep loves in this world--besides my grandma--is banana bread. When Chris gave me his grandma's delicious recipe for banana bread, everything felt right in the world.
Read on for the awesome, chocolate chip laced recipe.
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Prep Time: 15 mins. Cook Time: 25-30 mins. Price: $
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Recipe
3-4 overripe bananas.JPG)
1 1/2 cups flour
1 cup sugar
1/3 cup butter (melted)
1 egg (beaten)
1 t. baking soda
1 t. vanilla
pinch of salt
chocolate chips (optional)
almonds or other nuts (optional)
Preheat the oven to 350 degrees. Line a loaf pan (about 5 by 7 inches) with parchment paper or wax paper.
Mix together the above ingredients in a medium bowl in the order listed.
Bake for 25 to 30 minutes.
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Tip:
With this recipe, it's key that you don't overcook. After 20 minutes, insert a knife into the middle of the loaf. If it comes out clean, the bread is done. If it comes out gooey, give it a few more minutes.
Why: I love bananas and fresh produce in general, but I often struggle to eat it all before it goes bad.
Instead of having to throw overripe produce out, this recipe is a delicious way to use fruit that would otherwise go to waste.
Mess-ups and Missteps: I definitely overcooked my loaf a bit, but other than that, this bread came out well.
The chocolate chips were a great addition!
Shout-out: Thank to my good friend Chris for this recipe! This is his grandma's recipe, and I think it's fantastic.
(By the way, he runs an awesome blog about prepping for college, so go check it out!)
Enjoy!
KEEP ON COOKING!
Yum!!
ReplyDeleteIt was really good!!! Did my grandma proud!!
DeleteThank you! I'm glad! :)
DeleteWow - this looks awesome!
ReplyDeleteScrummy! Slice it up and stick some in the toaster!
ReplyDeleteYou can use other overripe fruits like persimmons instead of bananas, too! Also, the best method I've found for checking the doneness of cakes and quick breads is using your finger to gently press down in the centre; if it bounces back it's done, if it stays indented it needs a little longer. (Just mentioning because I've had cakes turn out undercooked with the toothpick or knife method.)
Ooo that's awesome advice! Thank you! I never knew you could do that. That also probably keeps the food looking better because it won't be all cut up ;)
DeleteYou need to make this for me sometime please and thank you.
ReplyDeleteYes ma'am!
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