Post-Workout Tailgate: Two Banana Bread Recipes FTW!
We’ve combined our two favorite banana bread recipes into one post to make it easier to find the perfect recipe for your post-workout tailgate. One recipe is super easy to make and uses glazed nuts to make it extra sweet. The second banana bread recipe takes a bit more muscle to make and is sweetened with carrots. The super simple version is Matt Wilpers approved. The carrot version we served to guests at Blackberry Farm. Which sounds good to you?
Super Simple Banana Bread
Here’s a banana bread recipe that won’t use up your ingredients and is so easy to prepare. It’s good enough that you don’t even need to add chocolate chips! (But, of course, you can!).
The secret ingredient is crushed glazed nuts. You can buy these (great topper for a kale salad) and then use up crumbs & sugar from the bottom of the bag to top this banana bread. (Or make your own and crush or use brown sugar and salt combo).
Recipe:
1/2 cup butter
1 cup sugar
2 eggs
2 mashed banana
1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp salt
A few shakes of Cinnamon
Top with crushed glazed walnuts 1/8 cup or so
Bake 350F degree oven for 55-60 minutes or until knife comes out clean.
Chocolate Chip Banana Bread (with carrots!)
3 bananas (not overripe)
3 teaspoons cinnamon
3/4 cup sugar
1/2 cup vegetable oil
2 eggs
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour (or all-purpose gluten-free flour)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3 medium carrots, grated with a box grater (about 1 cup)
1/2 cup mini chocolate chips
Preheat oven to 350 degrees.
In a small bowl mixing, use a fork to mash bananas with cinnamon.
In a separate, large mixing bowl, combine sugar, oil, eggs and vanilla. Beat with a hand mixer on medium (or rigorously by hand) until the sugar starts to dissolve
Add flour, baking powder and baking soda to oil/egg mixture, mixing by hand until the dry ingredients are incorporated.
Stir in carrots, mashed bananas and chocolate chips.
Divide mixture into 4 greased mini loaf pans, filling each one about halfway.
Bake 35-40 minutes for mini loaves. If using a regular loaf pan, bake for longer, around 60 minutes. The edges should be golden and a tooth pick inserted into the middle of the loaf should come out clean. Make sure to do this toothpick test because oven temperatures may vary.
