I woke up Monday with a terrible case of the Mondays and thinking I really wanted a warm, sweet, comfort food. I thought about making a cake, but I am not much into icing. I thought about pie, but my favorite pie is Key Lime and thats cold. Then it hit me, I want a sweet bread and what better than banana bread as a perfect comfort dessert!
The thing with banana bread is that you have to have overly ripe bananas on hand. When I say overly ripe I mean like severely offensive, should be in the garbage, has a potent banana smell to it, ripe. I tried asking the produce guy at Publix if he might have some good ones hiding in the back before they tossed them. He looked but sadly they had just gotten rid of them.
I was still determined… So I picked out the bananas that are sold as individuals, the unwanteds, the lonely nanners. They were the most ripe and all I needed was 3. My dilemma was still that they just weren’t offending me enough with their ripeness…
Little impatient me decided to speed the process up and skip forward a few days. I set the oven to 350 degrees, put the bananas (peels on) in the oven for 45 minutes to an hour. I did 45 minutes because, once again, I am impatient! This is what they will look like when they come out, don’t get scared!
Muahahaha, my time machine worked! They were perfectly mushy and sweet and smelling like bananarama heaven!
Then I gather the rest of my ingredients:
-1 stick butter (unsalted)
-1 cup sugar (pictured, love this stuff)
-3/4 cup mashed ripe bananas ( I just used 3 whole ones without measuring)
-1 1/4 cups sifted self rising flour
-1 cup nuts (I use walnuts)
-1 cup semi-sweet chocolate chips
-1 tbsp cinnamon (my secret ingredient!)
First set your oven to 325 degrees.
Mash your bananas, I don’t like to make them super mashed, I like chunks of bananas in my bread, but this is to your liking!
In a new bowl make sure your butter is softened, I put it in the microwave for about 30-45 seconds.
Add the sugar. Add eggs one at a time. Mix.
Add flour, cinnamon, chopped up walnuts and chocolate chips and fold it all in. Don’t over mix!! You just want the flour to be moistened completely. The less you mix the softer and more delicious your bread will be. If you overmix, it will turn out tough and ugh, just don’t go there please!
Butter your loaf pan so the bread doesn’t stick and then pour in your mix. I like to top the mix with some more chopped nuts, chocolate chips and sugar to create a must-have crust.
In the oven it goes for 1 hour! When its done it will come out like this!
I immediately (again with the lack of patience) take a knife to the sides of it to separate the bread from the pan. I grab a long sheet of foil paper and flip the bread out onto the foil. Heres a pic of that with the flash on too so you can check out the detail.
This is another variation I made with strawberries mixed in and some baked on top! I have also tried raspberries, both delish! I love the tartness of berries with the sweetness of the banana.
At this point you can just dot the whole loaf with butter, close the foil and let the steam melt the butter into the bread. OR…. hehehe… you can just dig right in and slice one for yourself, believe me, with these smells, you won’t be able to help yourself either.
These breads are wonderful gifts too! This will definitely brighten anyone’s day!
Happy cooking foodies!
Nutty Monkey Bread, swimming in your world is something spiritual, I am born again every time you spend the night! You make me feel liiiiiiike, I’ve been locked out of heaaaaaven for too loooooOooOoOong! For too loOOOoOoooong!
I was born in Peru where life revolves around food :) My grandmother was a cooking goddess and I strive to be half as good as her! I love cooking and eating out and tasting flavors from all over the world. Check out my Facebook page (linked as "f" above my picture) for daily updates and posts! Thanks for visiting and happy cooking! Don't forget to send me your feedback!