During 2020 there have been a lot of banana bread photos and recipes circulating. People in quarantine have taken up baking and this quick bread started to take over social media pages. Banana bread is always a go to for me when the bananas are too ripe for us to eat anymore. We eat a lot of bananas, like A LOT, which is why it’s surprising that we had six overly ripe bananas. I was torn between doing two loaves of banana bread that I love in two batches (I only have one bread pan… for now) or do another banana recipe with the remaining 3 bananas. Then it clicked, I recently got a brownie pans from my fiancé’s parents with an insert so there are more delicious crispy sides. Hello, the ends of the banana bread are my favorite! How have I not thought of this sooner! I ended up adding a few toppings before baking to see how it baked with them. I chose mini chocolate chips, Nutella drizzle, and white chocolate chips.
Below is the recipe for 1 loaf of banana bread but take it from me, banana bread in a cake pan with something sweet on top, definitely a contender for best snack. Do you have a favorite flavor combination with banana’s I should try out next time?
- ½ cup (1 stick) butter; softened
- 1 cup sugar
- 2 eggs
- 3 bananas
- 1 teaspoon lemon juice
- 2 cups flour
- 3 teaspoons baking powder
- ½ cup toasted, chopped walnuts (optional)
Preheat oven to 350 degrees Fahrenheit.
Cream butter and sugar in an electric mixer until fluffy.
Add eggs and beat well.
Mash bananas and add to the mixture with lemon juice, mix well. Make sure to scrape the sides of your bowl occasionally.
Mix in flour and baking powder.
Pour into a greased loaf pan and bake for 45-55 minutes or until a knife inserted in the center comes out clean.