It's so good, I don't even care about turning on my oven when it's 108 outside. THAT'S how friggin' finger lickin' good this stuff is. Like, eat the crumbs off the countertop good. Don't act like you've never done that.
So get yourself some 'naners, let them get real ripe on your counter and then hook yourself up with this deliciousness.
The BEST Banana Bread
- 3 overly ripe bananas
- 1.5 C flour
- 3/4 C sugar
- 1 t baking powder
- 1/4 t salt
- 1 T vanilla
- 1/4 C milk
- 1/4 C milk
- 1 egg
- 1/3 C butter, melted
- 1/2 C chopped walnuts (optional, but why wouldn't you?!)
- 1/2 C semi-sweet chocolate chips (optional, but why wouldn't you?!)
Preheat the oven to 350 degrees. Grease and flour a bread pan. Peel and smash the bananas with a fork and set aside. Mix together the dry ingredients in a large bowl: the four, sugar, salt and baking powder.
Add the wet ingredients to the well-mixed dry: mashed bananas, melted butter, egg, milk, and vanilla. Stir for about a minute, mixing all the ingredients together well. Fold in the walnuts and chocolate chips.
Pour into the greased and floured bread pan. Bake for at LEAST one hour (baking time depends on elevation and humidity levels). I baked this one for an hour and ten minutes. You want the edges to be a dark brown. If you don't bake it until it reaches that point, you'll have a mushy, under-cooked center of your bread! Don't worry, this bread will not dry out, the bananas keep it moist (anyone else dislike that word?)
With a cooling rack, flip the bread out of the baking pan immediately after taking it out of the oven. Allow the bread to cool on the cooling rack before cutting. This bread is good as is or with a coat of butter added to it!