Guys. This Banana Bread. There are no words.
This little gem happens to be known as my “get a husband” recipe. Not that I believe in such a thing – let’s just call it a happy accident.
“What on earth is a ‘get a husband’ recipe,” you ask? Well, as was once explained to me by a college roommate, it’s a recipe that is SO good that if a man eats it, he will have no choice but to ask you to marry him. Are you rolling your eyes too? Glad we’re on the same page
All that nonsense aside, this recipe did, eventually, *help* win me my husband. Let me explain.
If you know me, you know baking is my: creative outlet, stress reliever, most favoritest activity, my love language (IF I share 😉 ), and on and on. In college (Go Hokies!), it was not uncommon for friends to pop over to my house to find me baking up a storm, or for my roommates to find me at home, skipping class (sorry parents!), to make a batch of muffins/ cookies/ cake/ insertbakedgoodhere. Naturally, I deemed every Monday “‘Nana Bread Monday” because, well…..
…need I say more?
So, long story short, I had just met one of my roommate’s best guy friends for the first time and found him to be very intriguing. Wanting to get to know him better, I invited him and another one of our mutual friends to join me and the girls for ‘Nana Bread Monday. I was pretty sure this was a solid tactic because a) BANANA BREAD b) poor, starving college students c) free food, and maaaaaan did my sneaky little plan work.
Before we knew it our ‘Nana Bread Monday tradition always included the guys, and I even found myself making ‘nana bread deliveries to their architecture studio when they were crunching for a deadline and couldn’t make it to the house. We got to know each other better through all of the ‘nana shenanigans, and the rest, as they say, is history.
I still tell him that it’s okay if it was really the banana bread that kept him coming back. I mean, who could blame him? This lovely little loaf has just the right amount of richness – it satisfies your sweet tooth yet isn’t too rich so you can keep on coming back for slice after slice – and is super soft while also velvety smooth. And bonus: chocolate AND nuts.
Walnuts aren’t your thang? NBD. Just leave ‘em out! Not a big fan of chocolate? (Wait, whattttt?) You can skip that, too. Just don’t pass on the bananas 😉
And the best part of this whole recipe? NO ONE WILL EVER KNOW IT’S GLUTEN FREE. EVER. I double-dog-dare you to test it out on the pickiest gluten-loving eater in your life. They won’t know what hit them.
What are you waiting for? Go grab your ‘Nanas and get baking! Who knows what good fortune it may bring
- 1¼ cups over-ripe bananas, mashed
- ½ cup sugar
- ¼ cup light brown sugar
- ½ cup oil (canola, vegetable, coconut all work well!)
- 1 egg
- ½ t. vanilla extract
- 1½ cups all-purpose gluten free flour blend (+ ¾ t. Xanthun gum if your flour blend doesn't include it)
- 1½ t. baking powder
- ½ t. baking soda
- ½ t. salt
- ½ t. cinnamon
- 1 cup chocolate chips, plus more for topping
- ½ cup walnuts, chopped
- Preheat your oven to 350 degrees and coat a 8inch x 4inch loaf pan with cooking spray or grease on all sides.
- In a bowl, combine sugar, oil, and bananas. Beat in egg. Mix in vanilla.
- In a separate bowl, combine flour, xanthun gum, baking powder, baking soda, salt, and cinnamon, then mix into wet ingredients. Stir in chocolate chips and walnuts.
- Pour the batter into the loaf pan, and decoratively top with chocolate chips and walnuts (amount is up to you!).
- Let the dough REST at room temperature for 15 minutes.
- Bake for 50-55 minutes, or until an inserted toothpick comes out clean. Let the bread cool for at least 15 minutes before removing from pan and transferring to a cooking rack. Let the bread cool for at least 30 minutes total before digging in.