Banana Bread

When I see brown bananas on our kitchen counter I get excited because that means two things: 1) more frozen bananas for smoothies OR 2) were making banana bread. The second option is way more exciting. There's something so comforting about the smell of banana bread in the oven. 

       

This recipe is an adaption from Joanna Gaines. She notes that she uses walnuts only, but her friend claims chocolate chips elevate this bread on another level. And you know what I say? I say go crazy and add both. You'll thank me later.

My recipe makes a whole pan (versus a loaf), so if you're feeling generous you can easily divvy up some squares and package cutely in brown paper and baker's twine. 

BANANA BREAD

1 stick unsalted butter, melted 
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3 to 4 very ripe bananas, mashed (I like to leave them a little chunky)
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 cup chopped pecans + 1/4 cup mini chocolate chips
1 to 2 tablespoons granulated sugar 

1. Preheat the oven to 350 degrees. Spray an 8 x 8-inch pan with nonstick baking spray.
2. In a bowl beat together the butter and brown sugar. Next add the eggs and vanilla until well blended. Mash the bananas separately and then add to the mix until combined.
3. In another bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat just until combined. Add the pecans and chocolate chips and mix until combined.
4. Pour the batter into the prepared pan and spread it evenly. Sprinkle the sugar over the top. 
5. Bake for 40 to 45 minutes. Let the bread cool slightly in the pan on a rack. Slice and serve warm. 

Enjoy!!