Do you like banana bread? No, I mean do you really like real banana bread? When I make banana bread I always use plenty of real bananas.
I’m not a fan of the recipes that make two or three loaves, and there’s like one banana in the entire recipe. You know what I mean?
I get that everyone likes something different, and that’s fine. It makes the world go around. But you will notice, whenever I make something with banana in it I use plenty of real bananas, unless there’s a reason not to. In which case I will let you know why.
I probably use about twenty different banana bread recipes. I kid you not! The recipe I use depends on who I’m making it for, and what I want that day. You know how it is, on different days, I like different things.
So let’s get started.
See those wonderful pieces of bananas? We love those!
After they’ve been cooling upright for a while, I like to rotate the loaves. Now they are turned on their side for cooling. Just be sure they aren’t too hot when you rotate them or they will break.
Either way they are delicious!
1/2 cup butter, softened
1 cup sugar
2 or 3 medium sized bananas, mashed
1/4 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chocolate chips, optional
3/4 powdered sugar, make sure there are no lumps
1 1/2 tablespoons heavy cream
*I used Coffeemate Natural Bliss Sweet Cream Coffee Creamer. Why? Because I love that stuff and I always have some in the fridge!
1/2 teaspoon imitation banana extract
1. Preheat oven to 350 degrees. Spray either one 9-in. x 5-in. loaf pan or three Mini Loaf Pans (I used 5-in. X 3-in. X 1 7/8-in.) with cooking spray.
2. In a medium bowl, mash ripe bananas to desired consistency; set aside. In a bowl cream butter and sugar. Add eggs, bananas, milk and vanilla. Combine the flour, cocoa, baking soda and salt; add to the banana mixture and mix until just combined. Fold in chocolate chips if desired. Transfer to a greased 9-in. x 5-in. loaf pan or divide evenly among Mini Loaf Pans.
3. Bake at 350 degrees for 45-60 minutes or until a toothpick inserted near the center come out clean. Cool for 10 minutes before moving to a wire rack.
*MM Note: I know this is a big difference in time, but it really does vary depending on the size of the pans, and of course the oven being used.
4. For glaze, in a small bowl, stir together powdered sugar, heavy cream (or Sweet Cream flavor Natural Bliss), and banana extract until a glaze consistency. Drizzle glaze over loaves. Allow to dry completely.
Servings: 1 regular loaf or 3 Mini Loaves