Slow-Baked Banana Bread

I just returned from a wonderful afternoon volunteering at the Boys & Girls Club. We read a lot, shared some good stories, and enjoyed a yummy snack. I baked banana bread for the occasion and paired it with apple slices and a cold glass of milk. This banana bread is one of my oldest recipes. A slow-baked version–you actually bake it at 250 degrees and the finished product is moist and delicious. One batch was plain, the other had dark chocolate chips. I thought they would enjoy a taste test. Chocolate won!

This makes two large loaves, freezes well, and mixes up in one bowl.

Slow-Baked Banana Bread

4 very ripe bananas (browner than you’d want to eat) **see options below

1 3/4 cups sugar

1 tablespoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup canola oil

1 cup buttermilk

4 eggs

3 cups flour (I usually use half whole wheat, half all-purpose)

Options: May add 1 cup walnuts or pecans and/or 1 cup chocolate chips–I like dark chocolate but you could use milk, semi-sweet, mini chips, or chunks. Sometimes, I also add an additional banana–diced–after mashing the first four.

Mash bananas well in a large bowl. Add the remaining ingredients in order and mix well. Pour batter into 2 greased, 9×5-inch loaf pans. Bake for 1 3/4 to 2 hours at 250 degrees–yes, 250 degrees!–or until a toothpick inserted into the center comes out mostly clean and the top is golden. Cool for 10-15 minutes, then remove from pans and cool completely on a baking rack.