Junk in the Trunk Banana Bread

By: Ally from Ally’s Sweet & Savory Eats

You know how people have a quest to find the BEST chocolate chip cookie recipe? I feel like the same can be said for banana bread. It’s need to be moist, yet not mushy. Golden brown, yet not burnt and dry.

It’s a hard thing to do!

Long ago, way back in the beginning of my food blogging journey I stumbled upon a banana bread recipe and tweaked it my own. Since that defining moment I’ve made it a hundred times and have never, ever looked back.

People will say they have the greatest recipe of all time and I’m proudly rolling my eyes behind their back. You know why? Because they are lying. I HAVE THE GREATEST RECIPE OF ALL TIME. And lucky for you guys, I’m sharing it here on The Taylor House today. I make this bread anytime my bananas are turning to brown mush. Which isn’t as often as I’d like lately {the 19 month old gobbles down at least one a day}.

When my four year old has snack day at preschool this is the first thing she requests. And guess what? Her teachers eyes light up when we bring it in as well. It is the recipe that everyone asks me to write down for them and I’m okay with that – it’s not a secret recipe, just a great one.

Every once in awhile I’ll get wild and crazy and start throwing pieces of whatever into the batter. The husband prefers it plain jane, but when I get the chance I change it up. I’m all about stepping it up a notch.

One time it was crushed up Reese’s peanut butter cups. One time funfetti sprinkles. And yes, even once, I slathered the top with Nutella and ate the entire loaf over the course of two days with a fork attached to my hip.

I’ve never claimed to be a healthy food blogger {although I do have many recipes for when a detox is needed}.

This time I pulled everything out of the trunk {a.k.a my freezer} and threw it in – mini chocolate chips, chopped pecans, butterscotch chips and wait for it – caramel bits. When this bread bakes everything melts and comes together perfectly. Your house will smell like a French bakery in Paris. I’m serious! A friend walked in my house when this was baking and didn’t want to leave until she knew what was in that oven of mine.

Feel free to make mini loafs with this batter or handy­dandy muffins for on the go. It all works the same. I love to keep it traditional into two large loafs. One for me and one for the kids. Or one for a friends and one for me. Or one for me and one for preschool schools snacks.

But definitely, always, one for ME.

How to Make Banana Bread

Ingredients

1 1⁄2 sticks unsalted butter, softened
1 cup sugar
1⁄2 cup honey
2 eggs
3 large very ripe bananas, mashed

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1⁄2 cup buttermilk

1⁄2 cup mini chocolate chips

1⁄2 cup butterscotch chips

1⁄2 cup Kraft caramel bits

1 cup chopped pecans

Directions

1. Preheat the oven to 350 degrees.

2. Liberally grease two loaf pans with cooking spray.

3. In a stand mixer cream together butter, sugar and honey until light and fluffy.

4. Add in the eggs one at a time, combining after each.

5. Stir in vanilla and mashed bananas.

6. Sift together flour, salt and baking soda. Alternately add in flour and buttermilk, ending with the flour.

7. Fold in chocolate chips, butterscotch chips, caramel bits and pecans.

8. Pour batter into the greased loaf pans and bake for 50­55 minutes or until golden brown and toothpick inserted in the center of the loaf comes out clean.

9. Allow to cool, remove from the pans and keep in an airtight container for the best storage.

 

 

Until next time – happy baking!