As I’m making this Banana Chocolate Chip Nut Bread recipe for the one millionth time, I can’t help but think about where it originated from.
I remember my very first cookbook that I ever bought. I’m sure you’ve seen it or probably even owned a copy of it yourself. Who could forget that red and white gingham cover? The Better Homes and Gardens New Cook Book has been a trusted staple in kitchens across America since 1930. It’s now like in it’s 17th edition or something crazy like that. I’ve made a lot of recipes out of there and for the new, young cook it was perfect. If I needed to know how to make a roast, it was in there. If I needed to know how to make pie crust, it was in there. It was like my bible, my go-to for how-to.
I also remember the very first recipe that I made out of that cookbook. Banana Quick Bread. The first time I ever made this recipe was on my one year anniversary (as of writing this post, I’ve been married 25 years). I’m sure we celebrated our one year anniversary as most young couples do: on a train from Martinsburg, West Virginia to Union Station, New York with my entire family, half of the WVU alumni on the Mountaineer Express headed to The Kick-Off Classic in New York. Uh, probably not! But that’s how we celebrated year number one. By the way, West Virginia lost in a horrible showing against the Oklahoma Sooners. But I’m not bitter. Anyway, this is the recipe that I choose to make for our tailgate on the train. It was a hit. I made another type of bread that day to, most not have been as good, because I can’t remember what it was. Of course that was over 25 years ago, but you get the picture. If it was as good as this Banana Bread recipe, then I would for sure remember.
Since then, this recipe has become a staple in my house. Friends and family refer to it as Lori’s Banana Bread recipe. Over the years, the recipe has changed to a “healthier” version of the original. Less sugar, less flour and a little chocolate.
- 2/3 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 1/2 cups of ripe bananas (about 3-4 ripe bananas)
- 1 cup all-purpose flour
- 2/3 cups oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup of chopped nuts
- 1/2 cup of chocolate chips
- Heat oven to 350 degrees. Grease bottom of a 9x5x3 inch loaf pan.
- Mix sugar and butter in a medium bowl. Stir in eggs until blended. Add bananas; beat 30 seconds.
- Stir in remaining ingredients except nuts and chips just until moistened. Stir in nuts and chips. Pour into pan.
- Bake until wooden pick inserted in center comes out clean, about 55 to 60 minutes; cool 5 minutes.
- Cool completely before slicing or it might fall apart and be difficult to slice into pieces.