Old-Fashioned Homemade Banana Loaf (with Chocolate Chips, Pecans, and Maple Extract)
During our road trip to Pennsylvania and back, we bought bananas a few times. The last batch ripened quickly, but fortunately, we made it home just in time to bake some Banana Bread. Banana Bread is a simple and speedy recipe—no proofing or fermenting required—just a few basic pantry staples and a couple of overripe bananas.
Here's what you need:
2/3 cup sugar
1/3 cup soft butter, margarine, or shortening
2 eggs
1/4 to 1/2 teaspoon maple extract
3 tablespoons milk of your choice (I used unsweetened vanilla almond milk)
1 cup mashed overripe bananas (about 2 bananas)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chocolate chips
1/4 cup chopped pecans
Preheat the oven to 350°F (175°C).
Mix the sugar, butter, eggs, and maple extract together thoroughly.
Stir in the mashed bananas and milk.
Sift in the flour, baking powder, baking soda, and salt, then stir well.
Fold in the chocolate chips and chopped pecans.
Pour the batter into a well-greased 9x5x3" loaf pan. Let it stand for 20 minutes before baking.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Serve warm, room temp, or cold. Store in a sealed container in the refrigerator.
Substitutions can be made for the chocolate chips and nuts, such as using walnuts or peanut butter chips. For the extract, you can substitute vanilla for the maple extract. Use vegan eggs, egg replacement, more bananas or applesauce (1/3 - 1/2 cup) to veganize the recipe. YMMV on the cooking time and density with changes made.
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