My family loves bananas, but sometimes I misjudge how many to buy. If they all start to get overly ripe (too yellow with some brown spots), my kids refuse to eat them. Toss in an, “Oh, I think we need more bananas” moment while I'm at the store when we already had lots of bananas — and you have our current predicament. Twelve overly ripe, perfect for banana bread, bananas.
Since we had enough bananas for 4-5 times a recipe, I decided to experiment a bit. I had three different, equally yummy banana bread recipes. I wanted to find a way to combine the best aspects of all three recipes to create one AMAZING BANANA BREAD RECIPE! Here are the delicious results:
Recipe #1= My Sister-in-Law's Recipe: This recipe produces one of our family's favorite banana, chocolate chips muffins. I received it from her a few years back. She perfected her muffins by using oat flour. The results were not only delicious but super moist (and not to mention gluten-free).
Recipe #2= My College Buddy's Recipe: I had forgotten how much I enjoyed this one. It was so similar but added cinnamon and a bit more banana…and more chocolate chips. She also commented on the fact that over mixing can kill your muffins.
Recipe #3= My Seventh Grade “Home Ec” Recipe: Yes, I actually still have a recipe that I learned in home economics back in junior high. You should be impressed that it hasn't been lost over all these years (and it's been a lot of years). This recipe uses butterscotch chips instead of chocolate chips. It also uses 1/2 cinnamon & 1/2 nutmeg.
I took all the similar aspects and unique variations and tried it out. I started with the basic banana bread recipe — no yummies added. Then I divided the batter and tossed almonds and chocolate chips in one, walnuts & chocolate chips in another, and a few plain chocolate chip ones. I didn't use butterscotch in these batches this time, but I do promise that this “weird ingredient for banana bread” is mind-blowingly scrumptious! Even if you don't know if you like butterscotch, you will after you try it in banana bread.
I baked up a storm and made some batches into loaves and some into muffins. I made some to share with friends, some to freeze for another day, and some to devour on the spot. My family decided on the walnut, chocolate chip as the winner.
One of my favorite things to do with any muffin or bread that I make is to “advertise” on top! I sprinkle chopped walnuts and chocolate chips on the ones with walnuts, sliced almonds and chips on the ones with almonds, & butterscotch chips and walnuts on the ones with these ingredients. It saves me from wondering which muffin I’m about to sink my teeth into. It is also good to know which ones have nuts in them since one of the neighbor kids is allergic to nuts. Plus it just makes them look so pretty. 🙂
I should add that I am revealing one of my secret baking ingredients by sharing this recipe — oat flour!! I've been using oat flour in my breads and cookies for years now. It's more nutritious than white flour, but also makes my baked goods really moist. For some recipes, I use half oat flour and half wheat flour. Using oat flour is a great way to make my goodies extra yummy — and gluten-free for all my friends who are making the change to drop gluten.
I hope you enjoy this awesome recipe as much as we do!! I guarantee you will love it, and might even consider tossing out your old recipes for this one.
Be sure to let me know what combinations you like best!Print
This delicious banana bread is so moist! You will love it. Plus it's gluten free! Doesn't that make the chocolate chips healthier?
- 1 c. sugar
- 1/2 c. butter
- 2 eggs
- 1/4 c. buttermilk (or sour milk)
- 1 1/4 c. mashed bananas (approx. 3 bananas)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 c. oat flour
- 1 tsp. cinnamon (note: you can use half nutmeg & half cinnamon if you'd like)
- 1/2 c. (or more) chocolate chips (I guess this can be optional…but they are so good)
- Optional: 1/2 c. chopped nuts
- Optional: Use butterscotch pieces instead of chocolate chips!
- Preheat your oven to 350.
- Cream the sugar & butter together in a mixer. Add eggs, buttermilk, & bananas next and mix well.
- In a separate bowl, mix all dry ingredients together (except the chips and nuts).
- Add the wet ingredients to the dry mix and stir until just combined! This is the key!! Don't over mix!!
- Gently fold in the chocolate chips (or butterscotch pieces) and the nuts, if you are going for perfection.
- Be sure to sprinkle some chocolate chips and nuts on top each muffin (see my notes!)
- If making muffins, then place muffin cups in your muffin pan and fill cups to about 2/3 full. Bake muffins for about 20-25 minutes. Check with a toothpick to see if they are done.
- If making loaves, spray two small loaf pans with cooking spray. Divid the batter between the two loaves. Bake for 35-40 minutes. Sometimes I make one monster loaf, but my bake time significantly increases when I do this.
- Cool for a few minutes before devouring them. Try not to burn your tongue.
One fun tip when making these muffins, or any muffin recipe, is to sprinkle some of your hidden, yummy morsels on the top of each muffin or loaf. I tend to divid my batter in order to make different combinations of flavors. I add almonds to some and walnuts to others. So, I simple sprinkle some chocolate chips and walnuts or butterscotch and almonds on top so I have a visual reminder of what awaits my tastebuds. This works great when you have guests with peanut allergies. You will be sure to not mix up your nut versus nut free varieties. Plus it looks really pretty!
HEALTHY OPTION: (well, healthier option…)
Use 3/4c. coconut sugar, organic instead of 1c. white sugar
Use 1/2c. refined coconut oil instead of butter
Be sure to add nuts to your mix, too, for added protein
& you may want to skip adding the chocolate morsels.