I love banana bread, but I hate baking banana bread. Why? Baking things in loaves stresses me out. I become nervous that it will rise too far over the top of the loaf pan, that it will cook unevenly, afterall, who hasn’t had an experience with cooking a sweet bread where the outside burned while the inside stayed raw and uncooked.
This recipe has saved banana bread for me. I loved that I got to cook this in a 9×13 inch pyrex. Not only did it cook in about 20 minutes, but the result was a moist and flavorful banana bread. This recipe is definitely a keeper, originally from Create With Mom, I altered it just a bit by leaving out the chocolate chips that the original recipe called for (1/2 cup) and adding a little vanilla. I wasn’t in the mood for chocolate it today. 🙂 Instead, I sprinkled the top with a little cinnamon and sugar before baking.
1 cup brown sugar
1/2 cup butter or margarine
1 cup ripe bananas
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1 tbsp cinnamon ground
1 3/4 cup flour
cinnamon & sugar, for sprinkling on the top
Beat butter and sugar, then add eggs and vanilla and beat. Add the mashed bananas and mix. Mix flour, baking powder, baking soda, salt, cinnamon into the wet ingredients.
Add the chocolate chips and mix till all the ingredients are combined.
Put the mixture in to greased 9×13 inch baking dish lined with parchment paper with overhang on the sides. Bake at 375° for 20-25 minutes until toothpick inserted into the center comes out clean.
You could also make this as muffins, or in a loaf pan.