An accidental overdose of butter and chocolate chips rendered this banana bread a cake. (Banana bread recipes typically call for 2-4 tablespoons of butter but I put eight. Whoops.)
“It’s very very good”
“I ate the whole piece”
1 stick unsalted butter
1/4 c brown sugar
3/4 c granulated sugar
6 small bananas (or 3.5-4 large ones), mashed
2 tsp vanilla extract
Crisco and flour for greasing the pan
2 c flour
2 tsp baking powder (min. 1 year expired is best)
1/2 tsp salt
1 c chocolate chips
1/4 c sweetened dried cranberries
Preheat your oven to 325 F. Melt the butter in the microwave in a large bowl. Add the sugars and stir until dissolved; add the mashed bananas, vanilla, and eggs. Whisk thoroughly and set aside.
Grease your loaf pan with tasty Crisco and flour.
In a second bowl, whisk the flour, baking powder, and salt until thoroghly combined. Dump the dry into the wet. Mix with a spatula for only six seconds. The batter should be wet but still have large streaks of flour – it will not look good. Stop anyway.
Now add the chocolate chips and cranberries, and mix for 4-5 more seconds. DO NOT OVERMIX. Overmixing will result in tough, unpleasant banana cake. There will still be some flour lumps in your batter, but it’s ok – just leave them.
Pour the batter into the prepared loaf pan, and put it in the oven for 40-45 minutes. Do not overbake or you will regret it. Check it often once you hit the 40-minute mark and look for the following indicators of doneness:
– very light golden exterior
– toothpick test may yield a little bit of wet batter at the bottom, but that’s ok. It will finish cooking on the counter.
Let it cool on a wire rack for 5 or 10 minutes, de-pan, and let cool for a few more minutes before cutting. Store in an airtight container on the counter. Do not put it in the fridge because you are not a turkey and it is not ok to eat cold cake.