If you loved my gulgula (banana fritters) recipe, then you must try this banana bread recipe. They are almost twins, except gulgula is fried and this is baked. Both have loads of banana flavor, are moist, dense and delicious with a chewy crust.
Preheat the oven to 325° F. Lightly grease loaf pans or muffins tins. Lightly beat eggs.
In a large bowl, combine mashed bananas, eggs, butter, vanilla, cinnamon and salt using a wooden spoon. [Can also be done in a mixer fitted with paddle. In my opinion, the mixer produces the best texture.]
Stir in brown and white sugars, then baking powder.
Stir in flour gradually. Mix until combined. Do not over mix.
Fold in walnuts and chocolate chips, if using.
Pour batter into prepared loaf pans or muffin tins.
Bake for 50-60 minutes (muffins will require less time—about 25-35 minutes), or until brown and a toothpick inserted into the center comes out clean. Leave until it's dark brown if you want a very chewy exterior.
When cool, remove from pan to a rack. Slice and serve.
Notes
Ria's Baking Notes:
[Vegetarian option]--At one point I forgot to add the eggs and they were still scrumptious. See pic below.
350 degrees was just too high, they browned too quickly.
I like the combination of brown and white sugars but all brown will work also.
If the bananas are very, very ripe and sweet, you could decrease the amount of sugar to ½ cup--using equal amounts of brown and white.
If you under mix or fold in the flour, the result will be almost pudding like. You have to mix it just enough until the flour is completely combined.
Once my hubbie failed to remove the banana bread from the oven at a certain time, as I instructed him to do in my absence, but luckily for him, it was still delicious. The outside was darkdark brown and chewy and the insides were moist and bread like. So if it’s “chewy” that you're after, leave it in a little longer. The batter will make one 4 x 8 loaf pan or 3 mini loaf pans or 15 regular sized muffins (I use ¼ cup of batter for each muffin).