Banana Bread achievement unlocked: golden brown crust with the crack on top!
I love love love love how brown and toasty this bread came out. To intentionally achieve the crack I've been wanting, I made a slit on the bread 24 mins into the bake time. The bread turned out beautiful and the texture was on point! It's quite a wholesome loaf with 4 bananas and 3 eggs going into it.
The Ultimate Banana Bread
recipe adapted from Entertaining with Beth
makes 1 9x5" loaf
1/4tsp sea salt
2tsp baking soda
4 overly ripe bananas, mashed
3/4cup (180ml) vegetable oil
1/4cup (60ml) water
1tbsp (15ml) vanilla
50g chocolate chips*
(*I used 38g chocolate chips + 12g cacao nibs)
|Got ripe bananas? Make banana bread!|
|Wet + dry mixture.|
|Fold in any toppings you want.|
|One big loaf!|
2. Grease and flour a 9” x 5" loaf pan or line with parchment paper.
3. In a medium bowl mix dry ingredients and set aside.
4. In a large bowl mix wet ingredients until combined.
5. Combine the dry into the wet, 1/3 at a time, being careful not to over mix!
6. Fold in chocolate chips and nuts.
7. Pour into pan and bake for 55 mins or until a toothpick comes out clean.
*If bread starts to brown too much on the top, cover with foil and continue to bake until cooked through.
Slice into thick slices and serve. Enjoy!
The original recipe calls for 100g, and I reduced mine to 70g. The sweetness was just right with each bite bringing more of the banana's natural sweetness out. Mom approved!
Should I experiment with whole wheat flour and coconut oil next time? I am scared to deviate from this already perfected recipe.
Taste: 5 stars out of 5
Perfect sweetness. Delicious banana flavor.
Texture: 5 stars out of 5
Toasty crust, soft and fluffy interior, with nutty and melty chocolate bits!
Update: this bread stayed soft for days and good both chilled and lightly toasted.