If you’re attempting to clean out your pantry, boy oh boy have I got a recipe for you. The beauty of banana bread lies not just in its simplicity, but also in the fact that it’s the perfect recipe to play with substitutions. It’s incredibly forgiving, and for that, I am grateful. Also, can we all just collectively agree that it’s pretty cool there’s a culturally relevant dessert that’s fully based on the concept of preventing food waste? It’s rad. And delicious. Also, I know that the baker purists among you out there will be absolutely abhorred at my audacity of mixing both wet and dry ingredients without pre-mixing but hey… life’s short, take a walk on the wild side.
The perfect way to clean out your pantry and use up those browning bananas in your fruit basket - feel free to substitute away; banana bread is surprisingly forgiving.
Preheat your oven to 350°F.
Prepare your bread tin by brushing down with oil (I'm using a 9.5" X 5.5" tin). *NOTE* If your bread tin is old or isn't a non-stick tin, be sure to line with parchment paper to prevent sticking.
In a large bowl, mash your bananas with a fork. Next, add in your remaining wet ingredients and stir to combine.
Add in your dry ingredients and then stir very well until fully combined and well mixed.
Lastly, fold in your chocolate chips and pecans.
Transfer to your prepared bread tin and bake in the center of the oven for ~45 - 50 min. Check your bread using the toothpick method for doneness.
Remove from the oven and allow to cool for 10 minutes in the pan and then transfer to a wire rack to finish cooling.
Serve warm with Miyokos butter ♥
Ingredients
Directions
Preheat your oven to 350°F.
Prepare your bread tin by brushing down with oil (I'm using a 9.5" X 5.5" tin). *NOTE* If your bread tin is old or isn't a non-stick tin, be sure to line with parchment paper to prevent sticking.
In a large bowl, mash your bananas with a fork. Next, add in your remaining wet ingredients and stir to combine.
Add in your dry ingredients and then stir very well until fully combined and well mixed.
Lastly, fold in your chocolate chips and pecans.
Transfer to your prepared bread tin and bake in the center of the oven for ~45 - 50 min. Check your bread using the toothpick method for doneness.
Remove from the oven and allow to cool for 10 minutes in the pan and then transfer to a wire rack to finish cooling.
Serve warm with Miyokos butter ♥