My Mom's Banana Bread
Posted: | Categories: Recipes | Tags:breakfast cakes dessert
My Mom’s Banana Bread
When I was little, we’d always have this banana bread sitting on our kitchen counter, covered in plastic wrap with a butter knife to sneak slices off. My mom came to my apartment to bake these with me, and brought the original handwritten recipe and loaf pan with her. It was just as perfect as I remembered (and SO easy!).
Directions
- Preheat the oven to 350°F and line a loaf pan with parchment paper or spray with oil.
- In a large bowl, whisk together the eggs and bananas. Once there are no more chunks, whisk in the sugar. Add the vegetable oil and vanilla and whisk to combine.
- Using a silicone spatula, stir in the salt and Bisquick until no dry streaks remain, then stir in the chocolate chips.
- Pour the batter into the prepared pan and bake for 55 to 65 minutes, until a toothpick inserted comes out clean or when the cake springs back when you gently press your finger on it.
- Let cool for 10 minutes in the pan, then run a knife along the sides to release it. Place a wire rack above the loaf pan and flip the pan to release the bread.
