1 organic egg (room temp)

4 tbs organic salted butter (melted and cooled)

1/2 t Madagascar vanilla

1 1/2 cup all-purpose flour

1 t of Salt

1 t baking soda

1/2 Bag organic mini chocolate chips, my family favorite, nuts of your choice or dark chocolate chunks. (optional)

A small dash of cinnamon, not too much, seriously or it will overpower the banana.


Preheat oven 325

Using a large stand mixer set on medium, combine the bananas for approx

5 seconds. Don’t over mix as its nice to have the chunks of banana throughout the bread.

Add sugar and turn on for 5 more seconds

Add butter, egg, and vanilla and turn on for approx 10 seconds till combined.

In a separate bowl combine the flour, salt and baking soda. Stir to combine all of the dry ingredients. Slowly add the dry mixture to the wet mixture until fully combined. Add in any chocolate chips and any extras at this point.

Pour into 1 large waxed bread loaf pan (I love the waxed for gifting as you can wrap the loaf. You can order these online or from stores like Sur La Table.

For a large loaf, bake for approx 45-55 min. Check with a toothpick after 40 min, the toothpick should come out completely clean.

This recipe will also make 12 muffins just adjust the baking time accordingly. Muffins run approx 35-45 min depending, so keep an eye on them!

CB2 Jennifer Fisher Collection marble serving tray

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CB2 Jennifer Fisher Collection swirl plate

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Anolon bronze nonstick 12-cup muffin tin

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Aurora James, of Brother Vellies, has never shied away from sharing images of her in-progress banana bread—but she has kept her recipe guarded from many inquiring DMs. With some wooing, she said she was ready to share given the times we find ourselves in. Before she did, though, she made me promise to share the below: “Today I’ve decided to turn a new loaf. Which is why I am writing you. Apron on, guard down, ready to share this bread with the World. But please, please tell the World they must follow the instructions to a T, otherwise it all falls apart.” Yes, Chef!

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