Grammy’s Banana Bread with Walnuts and Chocolate Chips
Last week bought a bunch of bananas with the intentions of making green smoothies in the morning. Guess what? I now have a bunch of brown bananas. Haha. I just really don’t think I can get into the green smoothie movement right now…I’m more of a coffee or hot tea in the morning kind of gal. But you know what I could potentially have with my coffee in the morning? Banana Bread!! See there you go, getting my potassium for the day! Beyond having a bunch of brown bananas, making banana bread really reminds me of my Grammy. She would always have a loaf of banana bread at her house. Usually with just the walnuts on top, no chocolate chips. So last week when I decided to make it, it just made me think if her. My mom even said, "Grammy would be so proud you used up your brown bananas!" I made the banana bread on Wednesday. On Sunday I got a call from my mom telling me Grammy was gone. She suddenly and unexpectedly left us. We’ve been mourning and missing her but this banana bread does give me comfort and helps me remember all the wonderful times I had eating her famous banana bread at her house in Alton, IL. So this recipe is for my Grammy. It is delicious, comforting, useful, easy and perfect any time of the day.
- 4 very ripe bananas smashed
- 1/2 stick softened unsalted butter
- 1 cup brown sugar
- 1/3 cup sour cream
- 2 eggs
- 1 1/2 cups flour
- 1 teaspoon salt
- 1 1/4 teaspoons baking soda
- 1/4 cup chocolate chips
- 1/4 chopped walnuts
- 1 teaspoon dark rum
- Preheat oven to 350º and butter and flour a loaf pan.
- Mix the butter, sugar and sour cream together in standing mixer until creamy and smooth, about 3 minutes.
- Add in the eggs one at a time and beat them in slowly.
- Add the teaspoon of dark rum.
- Next add in the flour, salt and baking soda and mix only until combined.
- Lastly, add in the bananas and walnuts and chocolate chips. At this point I just use a spatula to fold in the last few ingredients and then pour the batter into my loaf pan.
- Pop in the oven for 65 minutes or until golden brown. Once its done let it cool in the pan for at least 40 minutes. Then invert onto a metal rack to let it finish cooling.
Like I said, you can enjoy this for breakfast, a snack, dessert or any other time of the day. with love + salt for my Grammy