Let’s be honest. I don’t really care about banana bread.
I know, I’m sorry, but its true. I am never going to order the banana bread at a coffee shop, or think about it when brainstorming what to cook on the weekend. What I do care about is not letting food go to waste. So on the occasions where I make the decision to buy bananas for the house, always with the best intentions of eating them, and they end up sitting forgotten on the counter, sad and overripe, sometimes I make banana bread.
And whenever I do, I tend to be pleasantly surprised by it. It is crumbly and moist and lovely, and hardly tastes of bananas at all. And this time, I kicked it up a notch. I’m like, “I don’t even like bananas! Why am I making banana bread? Maybe if I put a bunch of chocolate chips and cashews in it I’ll like it better.” And you know what? I do like it better. I really do.
(especially with a big smear of butter on top) In fact, the saltiness of the nuts and the chocolate-ness of the chocolate, in a moist, lovely, cakey bread thing is really quite nice. I enjoyed a piece in the sunshine, on my couch, with a mug of tea yesterday and thought it was just the bee’s knees.
This recipe makes two small loaves, which is perfect. I ended up delivering portions to my neighbors so that they’ll like me and won’t call the cops when we’re too loud.
Use up old bananas? check. Make friends with neighbors? check. An excuse to have a slice of some cake like thing with chocolate in it in the middle of the afternoon with tea? check.
Hello, you can even pretend its a health food. Its called banana bread isn’t it?
So next time you have some old, sad bananas on the counter, don’t throw them out. Make this super easy banana bread. Eat it. Share it. Make some friends. Feel super fancy and accomplished.
Banana Bread with Chocolate and Cashews
- 1/3 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 mashed ripe bananas
- 1/2 cup chopped roasted cashews
- 1/2 cup chocolate chips
Mix all ingredients together. Line two loaf pans with parchment paper. Divide mixture between the two loaf pans. It will seem like there is not enough batter in each pan, but don’t worry, it will rise significantly. Bake at 350 degrees F for 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.