Sometimes I buy bananas that I have no intention of eating. Sometimes, I hide bananas in the corner of my counter until they’re brown and disgusting and my roommates think I’m crazy. The reason for this? Banana bread. Delicious, easy-peasy banana bread. Usually, my fruit turning brown isn’t something I get excited about. When these bananas began to brown though, all I could think of was banana bread. I wanted to make it now. Unfortunately, I’m in college and I have all these pesky classes getting in the way of my food obsessions. I had to keep putting it off, and these bananas got positively terrifyingly disgustingly deliciously brown. I’m sparing you a picture, because trust me, they were scary, and I don’t want to give you nightmares.
This recipe is adapted from this banana bread recipe from Simply Recipes, which is usually my go-to recipe for basic banana bread. This time though, I decided to switch it up a bit, mostly because I was craving chocolate. To be honest though, when am I not craving chocolate? (answer: never)
I haven't done too much experimenting when it comes to baking, so I was slightly nervous, but everyone who ate it (including me, who had more slices than is strictly healthy) declared it to be a resounding success. I love it when that happens. Half of why I love cooking and baking is creating something delicious for my friends and family. It’s an incredibly satisfying feeling that gives me all sorts of warm fuzzies inside. (And now I have an image of me with a stomach full of these. Good job Ruth. Good job.)
I tried to get an essay done while this was baking in the oven, but I kept being distracted by the delicious smell of baking banana bread. Let’s just say I didn’t get it finished that night.
These are my changes to the original recipe:
- I only had two bananas so I cut up a medium apple and threw it in. I used an empire apple because that’s what I had on hand, but I can see any kind, or even two different kinds being equally delicious
- I initially added a ½ cup of chocolate chips, but then the chocolate craving part of my brain (all of it) decided there should be more, so I sprinkled in a few more for good measure
- I set my kitchen timer for 35 minutes because I’m paranoid about dry banana bread (which counts as a tragedy on the Shakespearean scale in my book) and I’m impatient and sometimes I like to pretend that my food will be done sooner if I set the timer accordingly. I checked it with a knife right in the center every five or so minutes and it was all done probably sometime around 50 minutes or so. (Sorry about the lack of a definite baking time. I’d go with 45 minutes as a guide for checking, but be prepared for the baking time to stretch to up to an hour)
- I added some cinnamon and nutmeg because I had it on hand (for once, despite being broke and spices being so darn expensive) and I always love the flavors in my banana bread. I didn’t measure (sorry! I really need to get better at this), just sprinkled some in while mixing. Feel free to leave these out if you’re not so keen on the flavors.
- 2 overripe brown bananas (mushed)
- 1 medium apple, peeled and cut into pieces
- 1/3 cup melted butter
- 1 cup sugar
- 1 egg (lightly beaten)
- 1 tsp. vanilla
- cinnamon and nutmeg (to preference)
- 1 tsp. baking soda
- pinch of salt
- 1 ½ cups all purpose flour
- ½ cup chocolate chips (or a bit more if it strikes your fancy)
- Preheat oven to 350°F
- Mush up the bananas in a large mixing bowl. Mix in the melted butter. Add sugar, beaten egg, vanilla, cinnamon and nutmeg. Sprinkle baking soda and salt over the top. Mix in. Add flour and mix. Stir the chocolate chips and apple bits into the mixture at this point. Pour into a buttered or sprayed loaf pan.
- Bake 45 minutes to 1 hour. Remove from loaf pan and cool on a rack. Slice, serve, enjoy, and share(or keep it all for yourself. I’m not judging.)