This is another fantastic recipe from Mrs. Weiner. It seems like every time I go to Rachel’s house, her mother has two loaves of this cooling on the counter. So when I had a craving for banana bread, I knew just who to ask for a recipe. Since I am not so into walnuts, I left out the topping. But I decided to throw in some chocolate chips– because, i mean, how good does that sound? Interesting tip from Ina (I’ve been made fun of for always referring to the barefoot contessa as if we were actually friends)- toss chocolate chips in a pinch of flour- this keeps them from falling to the bottom of the batter.
1/2 cup butter, softened
1 cup sugar
2 eggs at room temperature
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3 medium-size very ripe bananas, mashed
coarsely chopped walnuts for topping (optional)
3/4 cup semi-sweet chocolate chips (optional)
Preheat oven to 350. Grease a 9x5x3-inch loaf pan.
Cream butter and sugar and work together until light and fluffy. Add the eggs and vanilla, beating well. Combine flour, baking soda, baking powder and salt in a separate bowl. Add to the creamed mixture until well combined. Fold in the mashed bananas. In a small bowl, toss choc chips with a big pinch of flour. Add choc chips into batter. Pour the batter into the greased pan. If desired, cover the top with chopped walnuts. Bake 60 minutes until a cake tester inserted in the center comes out clean.
Cool in the pan for 20 minutes, then cut around the sides and remove the bread to a rack to cool completely.