This may sound odd, but overly ripened bananas freak me out. Regular bananas are perfectly fine but when they start to go brown my compulsion is to toss them… even though I know that overripe bananas are the best for baked goods. They get all mushy and gross and We had a bunch just chilling out on our counter the last week or so and I kept telling myself that I’d eat them or put them in a smoothie or something along those lines and then they started to turn. Friday was a super stressful day here at N&N HQ and the stress-baking bug had infected me quite fervently which meant that those bananas had to go.
There’s one thing that I had to keep in mind: the Mister does not like things that are overly banana related. When we started dating he was such a picky eater that normally he did a lot of the cooking just because I couldn’t convince him to try different things – other than your standard fare of every day cuisine. Luckily since then I’ve been working with him and we’ve successfully been expanding his pallet, though he still detests Brussels sprouts. I don’t think I’ll be able to win him over on that one, oh well. He can keep his black-eyed peas and I’ll keep my sprouts.
But I digress…
The goal for this bread was to make the bananas more of a subtle flavor rather than the overarching main star. And it did exactly that!
This bread is absolutely delicious. It’s sort of a hybrid between a cake and bread in texture and it has a lovely crumb. Normally banana bread is super moist and this is no exception. The chocolate chips are speckled throughout the loaf as is the vanilla beans and banana seeds. It’s truly a pretty loaf of bread.
All in all the recipe is fairly easy and fool-proof. You probably even have the ingredients in your kitchen now. It doesn’t get much easier than throwing all of your ingredients into a bowl and mix till everything is combined then bake. Presto!
Just try not eat an entire loaf in one setting. It’s hard, but I believe in you. Oh and definitely give a slice of this bread some toaster love, it goes from fantastic to MAGICAL!
- 5 overripe bananas
- ½ cup of Crisco
- 1 stick of butter, unsalted
- 1 cup of white sugar
- 1 cup of clover honey
- ½ cup of heavy cream (you can substitute coconut milk if you’d like)
- 1 tbsp of vanilla bean paste
- 1 tbsp of vanilla extract
- 2 large eggs
- 3 cups of bread flour (you can use AP if you’d like)
- 1 tbsp of salt
- 1 ½ teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 ½ cups of Chocolate chips
- Preheat your oven to 350F.
- Cream your butter, Crisco, and sugar until light and fluffy.
- Add in your bananas, peeled of course, and cream until smooth.
- Blend in your eggs, one at a time until the batter is smooth.
- Pour in your honey, heavy cream, and vanilla bean paste.
- Combine all of your dry ingredients and mix in a separate bowl.
- Slowly add your dry ingredients to your wet ingredients.
- Stir in your chocolate chips.
- Prepare 2 bread pans with Baker’s Joy and Parchment paper (or aluminium foil)
- Divide your batter into the baking pans and bake in the oven for 1 hour and 20 minutes, or until the middle has set and the top is golden brown.
- Remove from the oven and let the bread cool in the pan for 30 minutes, then remove and place on a cooling rack.
- Serve warm with a little pat of butter or just by itself. Note: This bread is definitely toaster friendly.