Saturday, January 11, 2014

Easy Banana Bread!

          Instead of making banana chocolate chip muffins for breakfast this week, I decided to switch it up a little. Last time I did that, I ended up with weird textured muffin that was not made from my original recipe. Not very good. So this time I opted out of muffins completely. This recipe was from the Hershey's website, and it's very, very easy. It takes very little prep time, but it does have to bake for an hour. But trust me, well worth the wait. I made this recipe twice, one the way the recipe originally said, one with altered ingredients.



This was my first batch. It was a little too salty, so I halved the salt.



I also substituted plum puree for shortening to make it healthier.


I still used white flour, but you could swap in whole wheat flour.


Mini chocolate chips are really fun to use. Sometimes they're just more fun than regular chocolate chips.


This recipe is so simple, and the ingredients are pretty flexible. It's definitely a go-to recipe. Bake it the night before, and have delicious, super fast breakfast for at least a week.






Easy Banana Bread 
  • 1/2 cup butter, shortening or 1/4 cup plum puree
  • 2 eggs
  • 1 cup mashed banana (about 2 bananas)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups flour (white or whole wheat)
  • 1 cup sugar
  • 1 cup mini chocolate chips
Preheat your oven to 350 degrees. Grease the bottom of a loaf pan. Combine butter/shortening/plum puree, eggs, mashed banana, salt, baking soda, baking powder, flour, and sugar in the bowl of an electric mixer. Fold in chocolate chips. Pour into loaf pan and bake for 60 to 65 minutes. Let cool. Dump over on to plate, loosen the sides with a knife if you have to, and wrap in plastic. Enjoy!