– Hey guys! Today, I’m
going to share with you one of my favorite recipes
for this time of year, my nutty, chocolaty banana bread. You guys have been asking
me for a banana bread recipe for some time, and let me
tell you, this one is it. I love this recipe because
it’s really foolproof. It comes together so quickly and easily, and it is the perfect treat
for any chilly fall morning. Before we get started,
I also should point out a new feature here on Youtube. Do you guys see this little i
that’s up there in the corner? It’s a new feature that, when
you roll over it and click on it, you’ll see suggested videos. I point this out because
this recipe is very close to my pumpkin bread recipe,
which is another recipe that’s great for the fall. So after this is done, if
you wanted to learn how to make the pumpkin bread,
just click that little i and you’ll see the pumpkin bread video. The first thing we’re
going to do is prepare a 9 by 13 loaf pan. You can just give it a nice
dusting with some baking spray and set it aside. In a large bowl, we’re
going to mix together our dry ingredients. You’re going to take 2 1/2cups of flour, 1 1/2 teaspoons of salt, and
two teaspoons of baking soda. You can go ahead and just whisk that up and set it aside. Here is the secret to
getting a really fantastic banana bread is you want to
make sure that those bananas are really ripe, because as bananas ripen, their sugar becomes
more and more pronounced and the banana flavor becomes
more and more pronounced. So if you use a banana
that isn’t really ripe, you’re not going to get much sweetness and you’re not going to
get much banana flavor, so it really pays to make sure
that they’re nice and brown and almost mushy-looking. Then we need to mash up these bananas, and I find the best way to do
that is with a potato masher. But if you don’t have a potato masher, you could also use a fork,
that does the trick as well. Just make sure that
they’re nice and mashed, and then you are going to add three eggs, a 1/2 cup of sugar. I’m not going to add a lot
of sugar to this recipe for the simple reason
that very ripe bananas actually provide a lot of
sweetness, and I also always find that if you add more vanilla
than sugar, you’ll get flavor and sweetness than just sweetness. So we’re also going to be
adding a tablespoon of vanilla. Then we’re going to add
3/4 cup of canola oil or vegetable oil. If you don’t want to use the
oil you could also use butter, but I find that the oil, because
it’s a pure fat, it’s going to create a more moist banana bread. And 1/4 cup of water. You’re going to just whisk
that all up until it’s nice and combined, and then you
can add the dry ingredients to the wet ingredients. You want to stir it gently,
you don’t want to overstir or you’ll end up with a tough
bread, and that’s not going to be any good. The final step is to add
1/2 cup of chopped pecans. You could also use walnuts, I
know that’s very traditional for banana bread, but I find
that the pecans give it a richer, almost nuttier flavor, so I like to use them instead. We’re also going to add,
this is where we get naughty, a 1/2 cup of chopped chocolate. I really think that the
combination of chocolate and banana is such a
winner, so I like to add about 1/2 cup of chopped,
bittersweet chocolate. Then you’re just going to stir that up, and your batter is ready. We’re going to transfer
it into our loaf pan, smooth it out with a spatula,
and then we are going to bake at 350 degrees
for at least 55 minutes. That’s the thing when
you’re baking in loaf pans. Because they are so deep,
they take a long time to make sure that they’re
baked all the way through. You’ll know that they’re
done by taking a nice skewer and inserting it into the center. If you get some batter on that skewer, the banana bread is not
done, but what can happen is sometimes your bread is getting too brown but it’s not baked in all the way through. A way to solve for that is
just to place a little bit of tinfoil on top of your
bread for the last 10 minutes of the baking time. That way, you’ll make sure
that your bread is totally baked through, but it
won’t get overly browned. Once your bread is cool enough
to handle, you can go in with a knife and just free
the bread from the sides of the pan, invert it,
place it on a cooling rack, and once it’s ready to be
served, what I like to do is actually take the bread,
place it on a cutting board, cut four or five generous slices, and then let my guests help
themselves over and over again. This banana bread is really
one winner, I’m telling you, you guys will go nuts
when you taste this bread. It’s moist, it’s delicious, it has the crunch coming from the pecans and that decadent sweetness
coming from the chocolate. It is so addictive, you’ll
either love me or hate me for this one (chuckling). I hope you guys give it
a try and let me know what you think, and for
more quick and easy recipes, be sure to subscribe. Always makes me happy
when you guys subscribe. I will see you back here next week for a really decadent treat for Halloween. I’ll see you then. Bye. ♫ Gimme that spin, gimme that spin, ♫ Gimme, gimme, gimme,
gimme, gimme that spin, ♫ Gimme that spin, gimme that spin, ♫ My heart has given you love ♫ Try not to need you so much ♫ Say what you say or do what you do ♫ Won’t you be my lover ♫ (inaudible) oughta make you pay ♫ Boy, you better run for cover (swing music)