Banana Bread

23 Apr

I swear my mail lady only delivers my mail every other day. Now I know what you’re probably thinking. Do you remember that mail isn’t delivered on Sundays? Have you considered that you might not get mail every single day? To those questions, I answer, Yes, of course, I’ve considered that. Thing is, I know when my mail lady has been here.

Every time she comes to my door to put mail in my mailbox, it scares the life outta me. It’s completely quiet, and then all of the sudden I hear what sounds like a voice inside my house. That’s right, INSIDE my house. She’s always on her bluetooth, which is great, you know? I’m totally cool with you gossiping with your mom about Jared’s new soccer coach, but it also freaks me out that I can hear these details. AND it also proves my point. Because she isn’t gossiping inside my house every day. Only every other day. No, I have not set up a camera and documented her comings and goings, although that could be a worthwhile activity.

Here’s a recipe you would do well to make every other day. I’ll admit I feel a self-induced pressure to show you only creative, exciting foods. I don’t really know why that is, considering most of my favorite foods are the most boring, simplest, plain Jane foods. Case in point: banana bread. Banana bread is something I can make (and eat) constantly. It’s so simple and fast to stir up and pop in the oven. It fills your kitchen with a comforting, sweet, homey aroma. Furthermore, if banana bread is the only homemade treat you have in your entire house, it’s still likely to be a crowd-pleaser. Maybe I’ll leave a piece of this in my mailbox each day, and see when it gets eaten…


2 mashed bananas
1/3 c. melted butter
1 c. sugar
1 egg, beaten
1 t. vanilla
1 1/2 c. flour
1 t. baking soda
3/4 c. chocolate chips


Preheat the oven to 350 degrees F. Generously butter and flour a loaf pan, and set aside. In a large bowl, whisk together the mashed bananas and melted butter. Add the sugar and stir. Add the egg and vanilla, and mix well. Add the flour and baking soda at once, and stir very gently just until combined. Gently fold in the chocolate chips. Pour the batter into the prepared loaf pan. Bake for 55 to 60 minutes. Cool on a wire rack completely before removing the loaf from the pan.

Baker’s note: The top usually gets very brown. That’s OK. If you take your banana bread out too early, it will sink once cooled. (Which—by the way—isn’t a huge deal because it will still taste delicious, but it looks prettier without the dip in the middle.)


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