It must be that time of the year! I haven’t baked for about a year but in the last 2 weeks I’ve baked 7 times, including 2 lemon ricotta cakes, 3 pumpkin loaves, and 2 banana breads. So, as you can see, I am writing down everything that works for me – no stand mixer, no hand mixer, no food processor are required.
All you need is:
- 2 big mixing bowls
- 1 nine inch loaf pan, or 2 regular muffin tin (this recipe makes approximately 15-18 muffins)
- whisk, spatula, measuring spoons and measuring cups
- 1 1/2 cup all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup sugar
- 1 large egg
- 5 banana (4 for the batter, 1 for the decorating (optional))
- 1/2 tsp vanilla extract
- 5 tbsp melted unsalted butter(4 tbsp for the batter. 1 tbsp for buttering the pan/tin.)
- 1/4 cup chocolate chips
- Preheat oven to 350 Fº
- In the dry ingredient bowl, whisk flour, baking soda, and salt.
- In the wet ingredient bowl, mash 4 bananas. Then whisk in an egg, sugar, vanilla extract, and 4 tbsp melted butter.
- Slowly fold the dry ingredient bowl into the wet one until the batter is blended.
- Coat chocolate chips with some flour and fold them into the batter.
- Butter the loaf pan/muffin tins.
- Pour the batter into the pan/tins. Lay sliced banana on the top. Bake it for 65 mins. If you use muffin tins, bake it for 20 mins.
- Let it cool at least 10-15 mins.
It’s a banana bread recipe and I should bake it in the loaf pan. But I prefer to bake them as muffins. They’re cuter, faster, and easier to pack for snacks. I love the smell of the batter as it’s baking – a delicious vanilla aroma.