My girls and I were over at a friend’s house the other day for a play date/mom date. While our kids were playing nicely in her yard, she brought out a plate full of banana bread slices slathered with butter. The banana bread was so moist and delicious, I asked her for the recipe, again. I have eaten my friend’s banana bread many times before, and each time I eat it, I ask her for the recipe. This recipe is an adaptation of the banana bread recipe on my friend’s inspiring blog, See Mommy Do It.
I have changed the recipe a bit, depending on what I have in my pantry. I used a 6 mini muffin pan for this recipe. Normally I have regular sized loaf pans. I like to bring meals to new mom’s, and at this time, all my loaf pans are visiting other homes.
| Banana Bread with Dark Chocolate Chips |
Tags: banana bread, bananas, beet sugar, butter, dark chocolate, free range, grape seed oil, kosher salt, large eggs, moist, mom date, organic, play date, see mommy do it
Categories: Desserts, Quick Breads
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No egg? Also no indication how long to bake it for. It’s in the oven right now so I hope it turns out, lol.
Dawn, Oh my goodness, I just saw your comment. I have been taking a little break for a few weeks, because my family and I have been passing around a bad cold. I just went back into my Banana bread with dark chocolate chips post and saw I left off the end of the recipe and the egg. So sorry. I am wondering how yours turned out without the egg. Please email me back, and let me know. I am usually much more thorough, and test and re-test my recipes, and read and re read my posts before posting. Please don’t give up on me because I made a mistake. Please keep reading my blog, trying my recipes, and making helpful comments. I can use all the help I can get.
Happy cooking and eating!
Hello Jillian
I just made your wonderful Banana Bread recipe and made a couple of tweeks to it.
I used a normal loaf pan and added in all the almond pulp I had left over from making almond milk a few minutes before. I didn’t have grapeseed oil so I used olive oil instead and I only had two ripe bananas but the bread is deliciously moist and high in protein because of the almond pulp addition. Thanks so much for the recipe. Oh I also baked it for about an hour and some change likely because of the almond addition.
Hi Danielle! Thanks for visiting my blog and taking time to make a comment. I know not everyone’s pantry is the same, so I always enjoy reading about changes people make to my recipes. Almond pulp sounds like a delicious, and nutritious addition to this recipe, not to mention it ups the moistness, I can’t wait to try it. Please keep visiting and making comments, I love to read them. Cheers!