Growing up, after-school snacks were a big deal in my house. Seriously. They were a big. deal.
My brothers and I would get home and be greeted with fruit, tea and either cookies, zucchini bread or banana bread to tide us over until dinner. It wasn’t unusual for us to bring friends home either because everyone knew we had the best homemade treats. No wonder I still love tea time!
I’ve been pretty sick all week so I knew that whatever I made I wouldn’t be able to share. After my friends and coworkers listened to me sniffle and cough all week, there was no way anyone was going to accept something I admitted to making myself. Since I had a few browning bananas that I forgot when I went out of town this weekend, banana bread was the perfect choice. And yes, I love banana bread enough to eat an entire loaf over the next few days. Doesn’t everyone?
A few years ago, I posted a recipe for banana bread on the blog. Much like I’m not the same person as I was back in September 2015, this recipe has evolved over the years as well. That’s what I love about baking, nothing is ever quite final. If I were trying to draw parallels between baking and life, I might say that I’m never quite done growing as a person or nothing in my life is ever final. I might also say that constant change is good and makes the recipe, or me, stronger in the long run.
Did you follow along on my Instagram story this past week to see where Colin and I are moving? I’ll give you a hint, they have delicious ice cream shops but most of the year it’s too cold for normal people (i.e. not me) to eat frozen treats. Also, people in the town wear more school gear than any other place I’ve ever been to. Still guessing? You’ll just have to wait until I get up there this summer to see where I’m going.
I love this banana bread because the outside gets nice and crunchy but the inside stays super moist. The hazelnuts are optional but the chocolate definitely isn’t. Just kidding, the chocolate is optional too (but highly recommended). I also like to enjoy it with a scoop of hazelnut ice cream (recipe coming soon) on top to tie all the flavors together.
- 1 ½ cup (215g) flour
- ½ cup (100g) granulated sugar
- 1 teaspoon cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 3 ripe bananas, mashed
- 1 large egg
- 1 teaspoon vanilla
- ⅓ cup sour cream
- ½ cup of unsalted butter, melted and cooled
- ¾ cup chocolate chips
- ¼ cup chopped hazelnuts
- Preheat the oven to 350 degrees. Grease a bread pan and set aside.
- In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, salt and nutmeg. In a medium bowl, mix together the bananas and the egg, followed by the vanilla, the sour cream and the butter. Using a rubber spatula, gently mix the wet ingredients into the dry ingredients. Once done, stir in the chocolate chips and hazelnuts.
- Pour into the prepared pan and bake for 60 minutes, or until a toothpick inserted into the middle comes out clean. Let cool completely in the pan before running a knife around the edges to loosen it and flipping the pan to get the bread out.
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