The Secret to Perfect Banana Bread
Ah, the age old problem of overripe bananas. Much like avocados, they have a narrow window of perfect ripeness, before they turn into this. Unappetizing to eat as a snack, but in actuality still perfectly good. What to do with them?
1 option is to freeze them to use in smoothies and protein shakes. Just remove the peel and store in a freezer ziplock bag.
The other is banana bread! Warm, moist, perfectly sweet banana bread. Now there are a ton of recipes out there, to suit many tastes, and we have tried a lot. This recipe is our family’s favorite.
For the perfectly sweet, nearly cakelike status, we use Vanilla Jell-o instant pudding, along with a few chocolate chips for good measure. Not overly sweet, but enough to make it feel like a treat and not a punishment.
This recipe makes 2 loaves of banana bread goodness for you to enjoy.
Watch us make it here:
The Best Banana Bread
Ingredients
- 2 cups all purpose flour
- 1 ¾ cups granulated sugar
- 1 tsp sea salt
- 1 tsp baking soda
- 3.4 oz box vanilla instant pudding mix
- 4 bananas 1 ½ – 1 ¾ cups mashed
- 4 eggs
- ⅔ cup vegetable oil
- 1 cup chopped pecans
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 350℉.
- Grease and flour 2 loaf pans.
- In a large bowl, combine flour, sugar, salt, baking soda, and pudding mix.
- In a medium bowl, mash bananas, then add eggs, and vegetable oil and mix to combine.
- Add wet ingredients to dry ingredients and mix to combine.
- Stir in pecans and chocolate chips.
- Pour batter into prepared pans and bake 1 hour 10 minutes. Cover loosely with foil after 40 minutes if needed to prevent over browning.
- Cool 10 minutes before removing from pan to cool on wire rack.
- Enjoy warm!