Do you have a recipe book that is well “loved” and often used? Is it that one you stick in a drawer when someone drops in unexpectedly? You’re hiding secret family recipes, right? What? OOOOHHHH! Me, too. 🙂 This cookbook is one of my treasures. I’m not a “stuff” person, so even for sentimental reasons, there are only certain things that I hang on to for like, forever and ever. This is one.
It was my mother-in-law’s and before her, it belonged to Auntie, who raised her. When she gave it to me, it had already been well loved, but I have definitely put some miles on it and I’m guessing MY girls will, too. It’s not that there are tons and tons of recipes that I get from its pages, but there are a couple of tried-and-trues that I always go back to. Banana Bread is one of them. And if you need the gory evidence….
From the pages of this treasured tome, comes the recipe that makes our family the most moist, delicious banana bread you have ever dreamed about! It’s good. REALLY good. Typically, I bake it up as muffins, so we have fast, easy and portable breakfasts and snacks. It freezes beautifully! And, in my opinion, the flavor is even more exquisite after it has been frozen or at least refrigerated, overnight. And the same is true for the loaves that come from my new twist on our old and favored recipe. Refrigerating or freezing it only enhances and intensifies the flavors of this already incredibly moist bread. It will be your go-to recipe for home-baked gifts or a treat at a potluck. However you use it, it will be gobbled up in minutes, so be sure to make the whole batch, even if it seems like a lot, right now. You want a loaf or two for the freezer. Remember? Enjoy!
- 3 cups sugar
- 1½ cups butter (no substitutes, here)
- 9 ripe bananas
- 6 eggs
- 6 cups unbleached all purpose flour
- 1 Tablespoon baking powder
- 1 Tablespoon baking soda
- 1½ teaspoons salt
- 2 cups semi-sweet or dark chocolate chips
- Peel and mash bananas. I toss mine in my stand mixer and mash them up.
- Add the butter and sugar and beat well.
- Beat in the eggs.
- Mix in the dry ingredients.
- The batter will be thick when it is finished.
- Melt the chocolate chips in the microwave.
- Take 4 cups of the banana bread batter and put it into another mixing bowl. Add the melted chocolate and stir to completely incorporate it.
- Grease four loaf pans.
- Divide the plain batter, evenly, between the four pans.
- Next, add one fourth of the chocolate batter in a strip down the center of each loaf pan.
- Using a butter knife or a fork, swirl the chocolate into the plain batter.
- Bake the loaves for 65-75 minutes at 350 degrees.
- Remove from the oven and allow to cool in the pan for at least ten minutes, before removing the loaves. If they set longer, it's fine. They will still come out, if you greased the pans, well.
- Now, in all honesty, there is no way you are going to be able to stop yourself from slicing into one of these loaves, while they are still warm. 🙂 It just has to happen. I like to turn it on its side and use a serrated knife to keep from squishing the warm bread. Cover a slice in butter and enjoy, while the other three loaves cool.
- Once the loaves have cooled, seal them tightly in ziptop bags or wrap with plastic wrap and then foil. At that point they can be placed in the freezer or in the refrigerator, overnight, to allow the flavors to develop.
- We love this bread best, served cold, from the fridge. The moist, dense texture is deliciously satisfying and the flavor is unmatched. You'll love this twist on a family recipe and I'll bet it becomes a favorite treat at your house, too! Enjoy!