Banana Bread

I have been enjoying everything Autumn has to offer this year! I feel like its the perfect season for baking, even though baked goods are delicious year round! I have been in the kitchen cooking and baking non stop! The house is filled with the delicious aroma of pumpkin, cinnamon, apple and banana as I have been putting my oven to good use. Here is my banana bread recipe if your bananas are starting to bruise and you want a comforting, sweet piece of bread to snack on with coffee or tea.

What You Need

• 4 ripe bananas the more ripe, the sweeter the bread, just don’t use rotten bananas

• ½ cup (1 stick) unsalted butter, melted and slightly cooled

• ¾ cup brown sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 ½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ cup chocolate chips (optional)

What You Do

1. Preheat oven to 350°F (175°C).

2. Grease or line a 9x5-inch loaf pan with parchment paper.

3. Mash the bananas in a large mixing bowl until mostly smooth.

4. Stir in the melted butter, sugar, eggs, and vanilla until well combined.

5. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).

6. Add dry ingredients to wet ingredients. Stir gently until just combined — don’t overmix.

7. Fold in chocolate if you decided to add.

8. Pour batter into prepared loaf pan. Smooth the top.

9. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil during the last 15 minutes.

10. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Butter and serve!

Or add a scoop of banana or vanilla ice-cream to make it a full dessert.