Banana Bread

     When I go to the store there are always a plethora of brown bananas that got left behind. Every time I walk past the pyramid of bananas in the grocery store it breaks my heart to see so many unloved fruits. I would rescue them if it weren't for the fact I will only eat bananas plain if they have a little green on them! So every time I pass by I leave them to succumb to their rotten fate. Until, one day, I remembered this amazing thing called banana bread!

    Of course! The solution to the salvation of all brown bananakind!! No longer will I walk the banana pyramid with pity. Instead I will view it anew with the banana bread possibilities! Plain! Chocolate chip! Walnuts! Pecans! Brownies! O my! So many opportunities for fattening bliss!

    In all seriousness, I totally forgot about banana bread for years until recently I was talking to my in laws about ideas of tasty things to sell for my home bakery. My sister in law told me that if I made chocolate chip banana bread she would be my No. 1 customer! So, of course, I couldn't resist writing a brand new recipe for this fruity classic.

    Banana bread has always given me a comfy cozy vibe so of course I start off with one of the coziest ingredients, browned butter. I make browned butter by melting butter in a pot or pan and letting it get just a little brown. You have to be careful when browning butter though because it is super easy to burn. Once my butter was browned, I added it to my sugar and mixed it well. I then added in my eggs in one at a time and beat everything together. I finished off my "wets" by adding milk, vanilla, and mushed bananas to my sugar mixture and beating everything together.

     If you also hate using more than one bowl you can make a "flour island" with your flour and then mix together the rest of your dry ingredients on top. If you don't mind dirtying another bowl though, use it to mix together your flour, baking soda, baking powder, salt, cinnamon, and nutmeg. When those are well combined, fold your dry in with the wet. 

    Just before all of the dry streaks were gone, I added in my chocolate chips, and finished mixing everything together. I only added chocolate chips because my in laws hate nuts in their baked goodies and I was planning on bringing this particular loaf to their house. However, I LOVE to add walnuts to my personal loaves. 

    I like to butter the sides of my loaf pans but you can use nonstick spray or parchment paper if you'd like. I Then poured my batter into my greased loaf pan and got it ready to bake! In hindsight I really should've used two 4x8 loaf pans instead of one, so I will keep that in mind for the future! I baked my loaf at 300 degrees Farenheit for 70 minutes and it turned out perfect!

    This banana bread has an amazing crispy crust and an amazing moist inside with a strong sweet banana flavor that makes you feel like you are snuggling up with a blanket and a lit candle the moment the carb-loaded goodness touches your tongue. Plus, you now have an opportunity to save those sad forgotten bananas at the grocery store and give them new life!     

    I hope you like this recipe! How did it work for you? Leave me a comment!