(First things first…happy happy birthday to my witty, ambitious, kind, gorgeous sister!)
Confession time…I’m not always a ginormous fan of banana bread. I know! Evil.
They’re just usually too…banana-y? I don’t know.
Anyway, this basic version of this was the first version I ever made myself (we got this cookbook for our wedding) and I loved it. I added blueberries and chocolate chips and coconut because, why not? The blueberries do make it rather crumbly and moist, but when has that ever been a bad thing when it comes to quickbread? I’ve made 3 batches in the last week, so I think that should tell you all you need to know.
1 3/4 cups flour (I’ve also done half whole wheat, which I love)
2 1/4 t baking powder
3/4 t kosher salt
1/3 cup butter, at room temperature
1/3 cup granulated sugar
1/3 cup dark brown sugar
1 t grated lemon zest
2 large eggs, lightly beaten
2 large mashed bananas
1/2-1 cup chopped pecans
1/2-1 cup chocolate chips
1/2 cup shredded coconut
1/2 cup frozen blueberries
Butter or spray for greasing
1. Preheat the oven to 350F. Grease an 8 1/2 x 4 1/2 inch loaf pan with butter or spray (I often make it in mini loaf pans because I prefer the higher ratio of crust to soft interior).
2. Sift the flour, baking powder, and salt in a medium bowl. In a large bowl or in the bowl of a stand mixer, beat butter with sugar and zest until soft and creamy. Add 1/3 of four mixture to butter mixture and stir until incorporated. Repeat, adding remaining flour mixture in 2 more batches. Mix in eggs and banana and stir until well blended. Gently fold in pecans, chocolate chips, coconut, and blueberries.
3. Pour batter into prepared loaf pan(s) and smooth the top. Bake until a wooden skewer inserted in the center comes out clean, about 1 hour for a full loaf or 35-40 minutes for mini loaves. Let cool on a wire rack and serve.