Recently we had an abundance of bananas ripening on the counter, solution; make the best ever banana bread! This bread is best made with the ripest bananas possible. When I have bananas that we will not be able to eat I just peel them, pop them into a zip-close plastic bag and freeze them for making bread of muffins another day.
Although this banana bread is delicious as is, I often add ¼ cup of mini chocolate chips. If you are trying to cut back on the amount of snacking you are doing just slice this bread into single servings, wrap in double layers of plastic wrap and freeze. When ready to use, simply unwrap and toast or defrost the frozen slices at room temperature.
Best Ever Banana Bread
2/3 cup sugar
1/3 cup butter, softened
2 large eggs
2 ripe bananas, mashed (about 1 cup)
½ cup fat free buttermilk
¾ tsp homemade vanilla
1 ½ cups flour
¾ cup toasted wheat germ
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
½ tsp salt
¼ cup mini chocolate chips (optional)
Preheat your oven to 350 degrees F. Spray a 4 x 8.5 inch loaf pan with nonstick spray.
With a wooden spoon, beat the sugar and butter in a large bowl until creamy, Add the eggs, banana, buttermilk, and vanilla; beat until combined. Combine the flour, wheat germ, baking powder, baking soda, cinnamon and salt in another bowl. Add the flour mixture to the banana mixture; stir until just blended. Fold in the chocolate chips if using.
Scrape the batter into the loaf pan. Bake until done, 45-55 minutes. Cool in the pan on a rack for ten minutes; remove from pan and cool completely on the rack.
This bread is delicious warm. It is also good with cream cheese! The bread freezes well and the recipe is easily doubled.