When the temperature drops, I get the itch to bake. Partly because I get to eat whatever I bake, and partly because I love the coziness created by a warm oven with the delicious aroma of baked goods filling my home.
Today I decided to put a little twist on a classic banana bread to make it more fall-like. Easy peasy: add CINNAMON. (Pumpkin would be fabulous too, but I have to work with what I have on hand).
This easy recipe is great if you’re like me and mom life keeps you too busy to bake. Almost. Bonus points: no mixer is required so it’s perfect for nap time baking!
- 3 ripe bananas
- 1 egg, beaten
- 1/3 cup softened butter
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 1 teaspoon baking soda
- “Pinch” of salt
- 1.5 teaspoons cinnamon (more for a spicier bread)
- 1.5 cups flour
- 1 cup mini chocolate chips
- Preheat oven to 350 degrees and coat a bread pan with baking spray.
- Mash bananas in a large bowl with a fork until smooth.
- Stir in melted butter, vanilla, and egg.
- Add sugar, salt, baking soda and cinnamon. Mix until cinnamon is evenly distributed.
- Stir in flour.
- Using the same measuring cup from the flour, add chocolate chips (the flour coating helps prevent the chocolate from sinking!)
- Bake for 1 hour, or until toothpick comes out mostly clean (it will continue baking for a few minutes once removed from the oven- this is the key to not having dry banana bread!).
- Every once in awhile I don’t have enough butter on hand. Applesauce is a great healthy alternative, but I rarely have that on hand either. You can easily substitute 1/4 cup vegetable oil in a pinch.
- For frozen bananas, toss into microwave on defrost for 5 minutes.