Okay I know you've probably seen a million banana bread recipes, and probably a million more since everyone is at home baking - but what better time to introduce you to my FAV banana bread recipe?
I love using Rogers Grains flour and sugar for this. It's made close to home (Armstrong, B.C 🤗) and their products always help make my banana bread rise to perfection. Another tip? USE SUPER RIPE BANANAS. This is a deal-breaker when it comes to banana bread. The badder the banana - the better the loaf. Yes I made up the word 'badder' but you get it.
The best part about this being an oil-based banana bread is that it is dairy-free *yaaaaaay*. A bonus? It develops that ever-so-slight crispiness on the top of the loaf that you can sink your teeth into before reaching so soft, moist, chocolate chip later - mmmmm. 🤤 Make this banana bread dream yourself! 👇
Ingredients
1 + 3/4 cups all-purpose flour (spooned and leveled)
1 tsp baking soda
1/2 tsp salt 1 cup granulated sugar
2 eggs
1/2 cup vegetable oil
1 tsp (5ml) vanilla 4 VERY ripe bananas (mashed) 1 heaping cup of chocolate bar chunks (I used Camino Fair-Trade Chocolate)
Method
Preheat oven to 325 degrees f. Grease and line a loaf pan with a sheet of parchment overhanging the edges for easy removal. In a large bowl, mix together flour, baking soda, and salt. Set aside. In a stand mixer (or handheld) fitted with a paddle attachment, beat together sugar, vegetable oil, eggs, vanilla, and mashed bananas. Slowly add dry ingredients to wet ingredients and using a wooden spoon, mix until JUST combined. DO NOT OVERMIX. Add in chocolate chunks. Pour batter into prepared loaf pan. Bake at 325 degrees f for around 60 minutes (until a toothpick comes out clean. Slice up and enjoy!
