Banana bread is one of those rainy day comfort foods. And let me tell you, Fellow FoodBeest, we have been needing some comfort food. FoodBeest has experienced the kind of disturbance in the force (and subsequent disturbance in the digestive tract) that only comes with technology.
Since you asked: Foodbeest was recently subject to some ill-advised support from its hosting company (who we will generously spare naming here). We had a technical issue and our support personnel advised us to reinstall WordPress, the software upon which Foodbeest is built. The outcome of which is that in addition to losing several months of posts, the new look we had been developing has been delayed.
But we digress, Fellow FoodBeest.
Banana bread is ridiculously inexpensive, fast and easy to make. And it’s always good. Moist and sweet in the middle but with a lovely crunch on the outer edges.
Mr. FB has designated himself the official banana bread baker in our family. He habitually buys way too many bananas to ensure that there will always be some overripe ones around so he can slap together some banana bread. I always hope he gets to that before the fruit flies find the bananas.
And then I thought of this variation. I suppose in mid-century days past (think Mad Men and Masters of Sex), this would have been called “Banana Bread Surprise” and would have been pictured with a very cheery mom wearing a red and white apron over her dress and pearl necklace when the recipe was published in Good Housekeeping Magazine.
There is a whole banana hidden in the middle of this banana bread and two layers of chocolate chips that surrounded it. The banana bakes and caramelizes and gets softer and sweeter.
Nuts are great in banana bread, but we left them out because it just seemed too much. But, of course when you make this, you get to say.
Mr. FB, you can still make banana bread whenever you want, but we have a new option.
What You Need to Make Banana Banana Bread
1½ C all-purpose flour
1 t baking soda
½ t salt
1¼ C sugar
½ C oil
5 ripe bananas
2 T sour cream (or Greek yogurt)
1 t vanilla extract
½ C chocolate chips
How You make Banana Banana Bread
Set oven to 350 degrees F.
You can use one large loaf pan or two small ones. Spray loaf pan(s) with cooking spray or line the bottom(s) with parchment paper.
Sift together the flour, sugar, baking soda and salt. Set aside.
Put eggs, oil, 3 bananas, vanilla, and yogurt or sour cream in the food processor or blender. Mix until well-blended. Add flour mixture and mix again until it is incorporated.
Pour the batter to fill about 1/3 of a loaf pan, sprinkle it with chocolate chips. Place a whole peeled banana (or two if you are using one big loaf pan) on top of the batter along the length of the pan, then pour more batter on top of the banana to fill the pan 2/3 full. Dot the top with more chocolate chips.
If you are using a second loaf pan, repeat with the second pan.
Bake for 1 hour.
Parenthetically, Fellow FoodBeest, we appreciate you bearing with us as we begin the slow process of recovering those older posts. In addition to indigestion, we have a bit of a first-hand perspective about the difficult launch of the Affordable Care Act….
In the mean time, have a piece of banana bread, why doncha?