While just about everyone seems to be in “baking”/ “cooking” moods right now (yet another positive side effect of these chilly months), I’ve been baking a lot of one thing… banana bread. I buy two or three bananas at the grocery store each week out of habit, since I put them in smoothies 2-3x a week during the spring-summer. Despite plans to eat them, they often get icky, brown, and overripe, which leaves two options: trashing or baking. Banana bread is incredibly easy to throw together and uses fairly basic ingredients. This time around, I added some cranberries, chocolate chips, and almonds to elevate it just a bit. Super easy yet and looks way fancier than it actually is (something that’s true of most things I cook…).
Another fun thing with bread? You can go crazy with your toppings/mix-ins! This recipe is very customizable. Any other variations of banana bread you suggest I try?
Chocolate Chip Cranberry Banana Bread
Adapted + expanded upon this Simply Recipes post
Makes 1 loaf
– 2-3 very ripe bananas
– 1/3 cup melted butter
– 1/2 cup sugar
– 1 egg, beaten
– 1 teaspoon vanilla extract
– 1 teaspoon baking soda
– pinch of salt
– 1 1/2 cups flour
– 1/4 heaping cup chocolate chips (reserve few for topping)
– 1/4 heaping up dried cranberries (reserve few for topping)
– 2 tablespoons sliced almonds
Preheat oven to 350°F.
In a large bowl, thoroughly mash up bananas using a fork. Add butter and stir until combined.
Stir in the baking soda and salt, followed by the sugar, baking soda, and vanilla. Stir in the flour.
Pour into a greased loaf pan (I’ve also used a muffin tin; it makes about 11 muffins). Bake for 50-55 minutes or until knife inserted in bread comes out clean (approximately 10 minutes if you’re making muffins).
Photos by Monica Dutia for Cake & Lilies