At Home With Theresa

I almost always have a couple of bananas that turn brown before we get to eat it. I usually just toss them in the Vitamix or Thermomix to make a smoothie. Or peel and toss them in a baggie in the freezer for later. But every so often I save some bananas on the side to allow them to really get ripe and spotty.

Those bananas end up as this banana bread that is so good I often wonder why I don’t make it more often. The extra ripe bananas make it so fragrant and flavorful. The brown sugar gives it a hint of caramel flavor, while the chocolate chips adds a lot of extra flavor. Feel free to use nuts instead, but I urge you to try it with chocolate chips at least once. 😉

I like to make this in pretty bundt pans, like the one pictured above, so it is ready to serve without any decorating as it’s already beautiful. A light dusting of confectioners sugar is enough if you want to dress it up. I have this bad habit of picking up pretty baking pans so often I still have some that haven’t been used. Need to bake more often! Feel free to use a 13”x9” pan or even muffin tins if you want to! I promise that it will still taste good!

If you have a Thermomix, this comes together in about 3 minutes. If not, a little elbow grease and maybe 10-15 minutes, is all you’ll need. It’s an easy recipe that kids can make with adult supervision when baking. Enjoy!

1 3/4 cups unbleached all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 cup brown sugar, packed

1/4 cup milk + 1 teaspoon vinegar, mix and set aside 5 minutes

2 – 3 bananas, mashed (1 cup)

1/2 cup canola oil

1 teaspoon vanilla extract

1 cup semi sweet chocolate chips or walnuts

Preheat oven to 325F. Grease and flour a 10 cup bundt pan. (13”x9” pan or muffin cups will work too! Just adjust time.)

In a bowl, mix together flour, baking soda, and salt.

In a large bowl, beat eggs with brown sugar, milk and vinegar mixture, mashed bananas, oil, and vanilla.

Stir in flour mixture and mix until just combined . Fold in chocolate chips (or nuts).

Pour into the prepared pan and bake for about an hour, until a skewer inserted in the middle comes out clean. (13”x9” takes about 30-45 minutes, cupcakes about 18-25 minutes.)

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