Good morning, sunshines! First of all, I want to say a big, huge THANK YOU to all of you who reached out with love and encouragement after my last post. It’s empowering to be able to share difficult pieces of my story so honestly and to have others recognize and share in my experience. I try to keep in mind as much as possible that I’m never alone in my frustrations and insecurities, but it’s always nice to be reminded — so, thank you thank you THANK YOU.
After the weekend (plus all of your kindness), I’m reset and ready for what the next few days have in store. Matt and I were so happy to have some downtime here in Brooklyn. We spent a lot of hours holed up in our apartment napping and reading good books, and I decided to cap off the weekend by whipping up some banana bread. Baking has always been a stress reliever for me, and since we had a few bananas turning brown in the kitchen, banana bread seemed like the obvious thing.
I’ve been perfecting my banana bread recipe since my senior year in college. It’s based loosely on this recipe from Rachael Ray, but over the years, I’ve made several adjustments both to make it a bit healthier and to make it taste better : ) This banana bread has quite a history. When I started making it in college, my friends and roommates became pretty obsessed. They would deliberately over-buy bananas to give us (well, me) an opportunity to make it, and this very recipe got us through many breakups and tough study sessions. To this day, I rarely go visit a college friend without a batch in my bag! I still think it’s the perfect kinda, sorta healthy treat when I’m in need of a pick-me-up in my grown-up life, and after last week’s scaries, I’m happy to have it in my apartment to help kick off what I’m sure will be a much better week.
I can’t believe I’m releasing the full recipe into the world (I hope my friends still need me after this!), but here it is. You’re going to love it.
The Perfect Chocolate Chip Banana Bread
- 1/4 cup sunflower oil
- 1 1/2 cups flour (I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour — it’s the best gluten-free flour I’ve found!)
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs, lightly beaten
- 1 teaspoon vanilla (<– this is my secret!)
- 4 bananas, mashed
- 1 cup chocolate chips
Pre-heat the oven to 350*F.
Prepare a baking pan with non-stick spray (I use coconut oil spray). If you don’t have a loaf pan, you can use a shorter baking pan, instead! Back in college, we used to cut this up like brownies : )
In a large bowl, whisk together the flour, sugar, baking soda, and salt (you really only need a quick shake of salt, do don’t bother measuring it out!).
Mix in the oil, bananas, vanilla, and eggs.
Stir in the chocolate chips (add nuts, if you’d like!).
Pour the batter into the prepared pan.
Bake until a fork inserted into the center comes out clean, between 60 and 80 minutes. In my oven, 65-68 minutes is usually the sweet spot.
Cool the loaf in the pan for 10 minutes, then turn out and cool completely before you indulge!
I hope you and your loved ones enjoy this recipe as much as my loved ones and I do! Let me know what you think in the comments below if you decide to give it a try.
Remember to enter this months’ giveaway! The prize is a $25 gift card to BaubleBar! All you have to do to enter to win is comment on my last post. I’ll be drawing and announcing the winner on Wednesday 8/30, so get those entries in ASAP!