Baking is one of my Most Favorite* activities.
And one of my most favorite things to bake is banana bread. It's a quick and easy way to use up those speckled bananas on your counter.
Just like most baked goods, this bread is best eaten fresh and warm right out of the oven. Or for breakfast. Or a mid-day snack. Or any time at all.
The recipe I use comes from a family friend. This friend graciously delivered a batch of her irresistible banana bread in muffin form when Josephine was a newborn.
I prefer making mini-loaves because it's less hassle than spooning the batter into the muffin tin.
Here's the recipe for The Best Banana Bread you'll ever make:
3 over-ripe bananas, mashed
1/4 cup yogurt, sour cream OR fresh orange juice (whatever you have in your fridge)
1 cup sugar
1 tsp baking soda
1 tsp salt
1/2 cup whole wheat flour
1 1/4 cup white flour
3/4 cup shredded coconut
3/4 cup choc. chips
In a medium size bowl, mix all the wet ingredients together. Add the dry ingredients one at a time, mixing well. Last, stir in coconut & choc. chips. Grease your pan(s)!
Pour batter into 3 mini loaf pans and bake at 350 degrees for 35 min.
Or, bake muffins for 20 min.
Or, bake two regular-size loaf pans for 45 min.
Remove from oven when tops are golden brown and spring back when you tap on it.
*I should qualify that remark. It is a most favorite activity when I can bake uninterrupted. Such is the case when the older two are at school and the baby is napping.