As many times as I've baked banana bread, I have never used the same recipe twice. It tends to be a last-minute decision to bake banana bread when we have freckled bananas, and I look for a recipe that has ingredients I have on hand at the time. I've tried many iterations of mix-ins over the years -
chocolate chips,
blueberries, and in the form of
muffins.
In the last month, I've made two different versions of banana bread - one with cinnamon and pecans, and another with peanut butter chips (my personal fave!). Both were delicious, especially when served warm with a swipe of butter and paired with a cup of coffee. Both recipes are below - which one would you try?
Cinnamon Pecan Banana Bread
ingredients
2 cups flour (I use gluten free 1-for-1)
1 1/2 teaspoon baking soda
1/2 teaspoon salt
4 overripe bananas
1/2 cup sugar
1/2 cup brown sugar
3/4 cup butter (1.5 sticks), melted and cooled
2 large eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 cup chopped pecans
directions
{1}
Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan.
{2}
In a large bowl, combine the flour, baking soda and salt. Set aside.
{3}
In a separate bowl, mash 2 of the bananas with a fork leaving a bit of texture. Sprinkle generously with cinnamon.
{4}
With an electric stand mixer, combine the remaining 2 bananas, sugar and brown sugar. mix for at least 3 minutes until the mixture becomes a light fluffy cream.
{5}
Add melted butter, eggs and vanilla to the banana cream mixture. Beat well and scrape down the side of the bowl as needed.
{6}
Fold in the dry ingredients until just combined (don't overmix!). Add in the mashed banana with cinnamon, and 90% of the nuts - keep a small handful left out to sprinkle the on top of the bread.
{7}
Pour batter into the greased loaf pan. Top with a few pecans.
{8}
Bake for 1 hour and 15 minutes until the bread is golden brown, rotating the pant half way through to ensure it bakes evenly. Insert a toothpick into the middle of the bread - if it comes out clean, it's ready!
{9}
Let bread cool for at least 10 minutes before removing from pan, slicing and enjoying! Store the remaining in an airtight container.
Banana Bread with Peanut Butter Chips
*you could easily substitute with chocolate chips but if you know me, you know I LOVE peanut butter :)
ingredients
1/2 cup (1 stick) of butter, softened
1/2 cup granulated sugar
2 medium overripe bananas, mashed
2 large eggs
7 tablespoons of almond milk
1 teaspoon vanilla
2 cups flour (I use GF)
1/4 teaspoon of salt
1 teaspoon baking soda
1-1/2 cups Reese's peanut butter chips, divided
directions
{1}
Preheat oven to 350 degrees. Spray a 9x5 baking dish with non-stick cooking spray.
{2}
In a stand mixer, cream together the butter and sugar.
{3}
In a separate bowl, mix the mashed bananas, eggs, almond milk and vanilla.
{4}
Add the banana mixture to the stand mixer with the butter and sugar.
{5}
In another bowl, combine the flour, baking soda and salt.
{6}
Slowly add the flour to the stand mixer until just combined - do not overmix.
{7}
Using a wooden spoon or spatula, stir in 1 cup of the peanut butter chips.
{8}
Pour batter into greased loaf pan. Sprinkle with remaining 1/2 cup of peanut butter chips.
{9}
Bake for 60-75 minutes until a toothpick comes out mostly clean. Let bread cool for at least 10 minutes before removing from pan. Enjoy!
