Sunday afternoon, I was going through “the pile” looking for something to grab my attention. Then I saw it. The object of my craving (that I didn’t even know I had!) — banana bread. And I just happened to have four bananas that were past their prime. Perfect! The recipe was scribbled down on a piece of scrap paper. I have no idea where I found this recipe, but I must have been in a hurry when writing it down because I could hardly read my own writing.
My favorite almost-four-year-old sous chef was very eager to help me bake. Together, we mixed together all of the ingredients and mashed the bananas (this was Joey’s job!) exactly as the recipe called for. When making a new recipe, I like to make it exactly as it’s written the first time around — just to see how it turns out. After that, I start tinkering and tweaking.
This recipe makes two loaves of bread. I made one loaf exactly as the recipe directed. For the second loaf, I added chocolate chips, as per my husband’s request.
3/4 cup butter, softened
1 (8 oz) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-1/2 cups mashed bananas (about 4 medium)
1/2 tsp vanilla extract
1 cup chocolate chips (optional)
6 Tbs flour
1/2 cup firmly packed brown sugar
1 Tbsp flour
1 Tbsp melted butter
1/8 tsp ground cinnamon
Preheat oven to 350 degrees. Grease and flour two 8×4 inch loaf pans.
Using and electric mixer, beat butter and cream cheese until creamy. Slowly add sugar, beating until light and fluffy. Add eggs, one at a time until incorporated.
Combine flour, baking powder, baking soda and salt in a separate bowl. While mixer is on low-speed, slowly add flour mixture to cream cheese mixture until just combined. Stir in mashed bananas. If adding chocolate chips, combine chips and flour in a separate bowl then fold into batter.
Spoon batter evenly into greased loaf pans.
Stir together all ingredients for streusel topping. Sprinkle streusel mixture evenly over each.
Bake for one hour or until a cake tester inserted into the center comes out clean. To prevent over browning, you may need to cover loaves with foil for the last 15 minutes of baking. Cool pans on wire rack for 10 minutes. Remove from pans. Cool an additional 30 minutes before slicing.
Is it a keeper?
It’s a KEEPER, KEEPER, KEEPER! This is the BEST banana bread I have ever had! It is ultra moist and so very flavorful. The streusel topping is such a great addition to a classic recipe like this. So are the chocolate chips! My husband loves this addition. It’s really an unbelievably delicious recipe. I can’t think of a better way to use up bananas!
As I sit down to write this post, I have a slice of this ultimate banana bread and a cup of tea. My son is in bed and all is quiet in the house. Does it get any better?
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