Lily’s Banana Bread
My friend, Lily shared her banana bread recipe with me- it is moist, very easy to make, full of bananas and full of flavor! My favorite banana bread.
We tend to most remember important milestones that have taken place through out our lives. Some of my most prominent memories include: My first visit to Poland, my 8th grade graduation, and the birth of my youngest cousin. I also remember a five-year old me standing with a crowd of other 5-year olds as one of our neighbors handed out homemade animal-shaped cookies. And the taste of a pudding-like dish a classmate brought to our 4th grade U.N. Day lunch. And the soft, perfect banana bread my friend, Lily baked for a school bake sale in 2012. To conclude, I remember food: good eatings are marked clearly on my memory timeline.
I remembered Lily’s banana bread so much so, that when I saw it on a bake sale table this year, I had to buy a good portion of it. The taste I had envisioned from a few years back was well exceeded. So I invited her over to make a video with me and share the recipe, to which she very kindly agreed.
Lily’s banana bread is moist, resembling a soft, slightly dense cake with a beautiful brown coating. It has the perfect amount of sugar and bursts with flavors of banana. The recipe makes two loaves, so we decided to play around with one of them by adding chocolate chips, walnuts and cinnamon.
It was difficult to choose which loaf we preferred from the two. I already have repeated this recipe in the past week- so thank you, Lily, for sharing this delicious banana bread with me!
- 4 very ripe bananas, mashed (about 2 cups of mashed banana)
- 1 cup butter (salted or unsalted) soft, at room temperature
- 1 2/3 cup sugar (brown, white, or a combination of the two works)
- 4 eggs
- 2 1/3 cup all-purpose flour
- 2 tsp baking soda
- 2 tbsp buttermilk (or 2 tbsp milk mixed with 1/2 tsp vinegar)
- 1/2 cup chocolate chips (optional)
- 1/2 cup walnuts (optional)
- 1 tsp ground cinnamon (optional)
- Cinnamon sugar for sprinkling (optional) *we halved each of these extra options to suit one loaf
- Preheat the oven to 350 F or 180 C.
- In a bowl, beat together the butter and sugar until light and fluffy.
- Add the eggs and mix till incorporated.
- Stir in the flour, scraping down the sides of the bowl, making sure everything is combined- try not to over mix, as this will lead to a denser, tougher bread.
- In a small bowl, mix together the buttermilk and baking soda until the mixture is frothy.
- Add the buttermilk mixture to the rest of the batter.
- Stir in the mashed bananas, just until combined.
- Finally, fold the chocolate chips, walnuts and cinnamon, if using, into the batter.
- Pour the mixture into two prepared loaf pans that have been greased with butter or lined with parchment paper and sprinkle atop the cinnamon sugar if using.
- Bake for 45-60 minutes or until a toothpick inserted comes out clean.