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Recipe: The Best Banana Bread You've Never Had

After having out of town guests stay the weekend, I had a random slew of left-over food including a bunch of too-ripe bananas that were on the verge of explosion.  So when one of my favorite colleagues exclaimed that he was craving banana bread, I took his proclamation as the perfect opportunity to minimize potential food waste and bake a loaf in his honor!

Having never made banana bread prior, I researched tons of recipes before settling on a rendition that another one of our dear colleagues had sent me with the affirmation that "this is the best banana bread recipe ever!"  While many of the ingredients/methods remain the same, I amended the recipe with some of my own creative additions; for example, instead of utilizing only/all chocolate chips, I opted for half butterscotch/half dark chocolate chips.  And being the savory/sweet gal that I am, I chose to forgo the original version's sugary glaze and, instead, crown the loaf with melted salted butter.    



Preheat oven to 350 degrees F

Using a pastry brush, lightly butter one 9-by-5-inch loaf pan

Whisk the flour, granulated sugar, baking powder, salt, baking soda, and cinnamon in a large bowl.  Add both the chocolate and butterscotch chips.

Whisk the eggs, 1/2 cup cooled melted butter, sour cream or yogurt, and vanilla in a medium bowl.  Stir in the mashed banana. Fold the banana mixture into the flour mixture until just combined.

Spread the batter in to the prepared pan.  Bake until a toothpick inserted into the center comes out clean, about 60-65 minutes. 

Using a toothpick/cake tester, gently prick holes in to the cake with about 1/2-3/4 insertion.

Reheat the remaining cooled melted butter, approximately 10 seconds.  Evenly pour the remaining melted butter atop the cake, allowing for it to penetrate in the pricked holes.   

Enjoy warm or seal tightly and nosh later!


Until we eat again

The Lunch Belle

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