Posted on October 29, 2019
No banana left behind.
I don’t think I’ve ever been allowed to throw away a banana.
Now, I’m one of those people who can’t eat super ripe bananas. I actually like them best when they are still a little green, and super firm. Once they’re getting bruised, I’m noping out of there.
But… I never throw them away! My mom and Grandma taught me that ripe bananas are still good for one thing, and that is this AMAZING banana bread.
I know, what’s the big deal about banana bread, right? You can get it at any coffee shop.
Not like this, you can’t! With the streusel topping and fresh banana flavor, fighting over the last pieces is a probable outcome.
If you’re a chocolate lover, like my mom, toss in the chocolate chips. Be extra.
- 1/2 Cup Unsalted Butter, softened
- 1 Cup White Sugar
- 2 Large Eggs, Beaten
- 2 Cups All Purpose Flour
- 1 Tsp Baking Soda
- Pinch of Salt
- 3 Cups Mashed, Ripe Bananas (the riper, the better!)
- 1/4 Cup Nuts AND/OR Chocolate Chips (optional)
- Streusel Topping
Preheat oven to 350 degrees, and grease and flour 2 loaf pans, or muffin tins.
Mix butter, sugar, and eggs in stand mixer. Add flour, baking soda, and salt, one cup at a time, beating between each addition. Add bananas, and nuts/chocolate chips, and beat until smooth.
Pour into loaf pans, or muffin tins, and top with streusel. Bake at 350 for 50 minutes, or until toothpick check comes out clean.