Banana bread is one of the easiest recipes you can make without messing up. Most muffins can be temperamental, if you do not mix the dough enough you get bites of flour so not delicious. On the other hand, if you mix the do too much then you end up with dense and tough muffins. I know that today we are making banana bread, but I usually make both muffins and bread from the same recipe.

It is so hard to find the right banana bread recipe. I have made some that end up not having any banana flavor, others that are too dry, health-ified ones that are rubbery. Do not even get me started on the healthy one, that one did not go over well with my family. I wish it would have been good, but it was so lacking in texture, but the flavor was good. This one checks all the basis though! The flavor is there it has the perfect banana flavor. The texture is there, it is moist and tender, and still has the crumb texture of bread. If it were possible to eat this recipe for breakfast everyday without gaining weight I so totally would.

Banana Bread

Ingredients:

3 bananas, mashed

½ cup oil

1 cup sugar

2 eggs

1 teaspoon vanilla

1 ½ cups flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

Directions:

• In mixing bowl, combine the sugar and oil, until fully combined. Then add the eggs one at a time, next add the bananas and vanilla.
• In separate bowl, fully combine the flour, baking soda, baking powder, salt, and cinnamon. Pour the dry ingredients into the wet and mix until there are no lumps.
• Preheat oven to 325 and pour batter into two greased loaf pans. Bake for 30 minutes, until golden brown and when toothpick is inserted, comes out clean.

Note: This banana bread is so good alone it really does not need the chocolate chips. If you crave chocolate like I do, suggest adding 1 cup chocolate chips to the batter.