Another one of my favorite “one-bowl wonders” is banana bread. In my opinion, a great banana bread is rich in flavor, extremely moist and while full and slightly dense, still has a fluffiness to it. The top of a slice of banana bread is my absolute favorite-it has that soft, ever so creamy portion that melts in your mouth. The buttermilk in this banana bread brings a richness to the loaf and adds to that fluffiness. Banana bread is simple to make, is usually forgivable and anything goes well when tossed in, be it nuts, chocolate or other dried fruit. I’ve added chocolate chips to this loaf.
1 stick unsalted butter, melted
3 large ripe bananas, mashed
2 large eggs, lightly whisked
2 teaspoons pure vanilla extract or bean paste
½ cup buttermilk, room temperature
½ cup granulated sugar
¾ cup light brown sugar
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 cup semi-sweet mini chocolate chips
Preheat oven to 350°. Generously coat an 8 x 4 loaf pan with butter and set aside. In a large bowl, mash bananas with a fork. Pour in melted butter and mix. Stir in vanilla extract and eggs, mix well. In a smaller bowl, whisk together the flour, sugars, baking soda, salt, and spiced. Slowly pour flour mixture into banana mixture, stirring until fully combined. Make sure to scrape sides of bowl down with a spatula while mixing. Stir in chocolate chips. Pour batter into loaf pan evenly. Bake for 50 to 60 minutes. Remove from oven and allow to cool in pan for another 15 minutes before slicing.