This banana bread recipe is adapted from one in the Family Fun Cookbook that I received for my 12th birthday. In this case, I dialed down the sugar a bit and added the chocolate chips.
Every time I think of banana bread, I remember a certain incident at the kids’ camp where I worked for two summers during my undergrad years. I worked in the kitchen (of course), and there were about 10 of us kitchen staff to serve 400 campers and staff. In addition to serving three meals and one snack per day, we also took turns preparing the late-night staff snack. One such night it was my turn, along with the baker’s assistant, and I think we made chocolate fondue. But while we were by ourselves in the empty kitchen, we were sneaking tiny slices of a cake that a staff person had made. It was a chocolate chip banana cake frosted with cream cheese icing, and it was fantastic. So now every time I make banana bread, I think of that cake and wonder if this bread needs cream cheese frosting.
It doesn’t need it, of course, but the frosting certainly wouldn’t hurt. Regardless, a slice of this banana bread is great, toasted, for teatime, maybe spread with a bit of butter. It’s also great for breakfast on a weekend.
- 1 Tbsp sesame seeds
- ½ cup butter or margarine
- ⅔ cup packed brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2½ cups whole wheat flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup mashed ripe bananas (I used 3 medium ones)
- ¾ cup yogurt
- ½ cup chocolate chips
- Preheat oven to 350F.
- Grease a medium loaf pan and sprinkle the sesame seeds evenly on the bottom of the pan.
- Beat the butter or margarine in a large mixing bowl. Add the brown sugar and beat until creamy.
- Add the eggs, one at a time, beating after each addition. Beat in vanilla extract. Set aside.
- In a medium bowl, mix the flour, baking powder, baking soda, and salt.
- Add about a third of the dry mixture to the butter mixture and stir well. Add half the banana and stir.
- Add another third of flour, and the rest of the banana, and stir until incorporated.
- Add the remaining third of flour and the yogurt. Mix well until combined.
- Stir in the chocolate chips.
- Scrape the batter into the prepared pan and spread evenly. Bake for 60 to 70 minutes or until a wooden skewer inserted into the centre comes out clean.
- Let loaf cool for about 10 minutes before turning out onto a wire rack to cool completely before slicing.