Recipe by: Chadd Monahan
Serves 4 (or 1 if you HIDE it)
• 1 ¾ cup all-purpose flour
• 1 cup granulated sugar
• 1 stick unsalted butter at room temperature
• 4 ripe bananas, lightly mashed
• ½ teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs
• 2 tablespoons whole milk
• ½ teaspoon vanilla extract
• *½ cup walnut pieces
or chocolate chips (optional - see footnote)
1. Preheat your oven to 350°F
2. Grease a 9” x 5” loaf pan and line the bottom with parchment paper and set aside
3. In a bowl, cream together the eggs and sugar. Add the butter and whisk to combine. Add the mashed bananas and vanilla to and mix to combine well.
4. Add the flour, cinnamon, baking powder, baking soda, and salt to the liquid ingredients. Mix until just combined - do not overmix. Add the milk while mixing in the dry ingredients.
5. Pour the batter into the prepared loaf pan and bake for 1 hour to 1 hour and 10 minutes. At the 50-minute mark, test by inserting a toothpick into the center; if it comes out really wet, let it go for the whole hour and 10 minutes. If it comes out with a little wet batter, stick to the 1 hour and let finish for the remaining 10 minutes.
6. When done baking, let it cool 20 minutes before removing from loaf pan.
*Optional add-ins:
If adding chocolate chips or walnuts, add 1 tbsp. flour to the pieces in a separate bowl and mix around to coat evenly. This helps prevent the pieces from sinking to the bottom during baking. Add to batter once completing part 4. Gently fold throughout the batter (again - do not overmix!)