No. 43


At this point in time, when I bake, I have only a few things that I rotate through: brownies, chocolate chip cookies, and banana bread. When I'm craving that something only home baking will satisfy, or when I'm bored, or when I just plain feel like baking, these are my go-tos. There's something productive (and then, of course, deliciously rewarding) about baking, and I can say it's one of my favourite activities. This banana bread recipe is a triple threat as I actually use the recipe in three ways: as cake, muffin, or bread. As cakes and muffins they have a suitable texture, and as a cake, it can be considered on the fluffier side. The oats and chocolate chips are optional as well, but why wouldn't you want to add another chocolatey and chewy dimension to your banana bread?



  • 1 1/2 cups flour
  • 1 cup oats (I use quick oats, but use whichever variety is to your preference!)
  • 1/2 cup sugar (can be either white or brown sugar--just remember brown sugar is generally not as sweet!)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 cup milk
  • 1/2 tsp vanilla
  • 2 mashed bananas (or 3, or 4)
  • 3/4 cup chocolate chips

Preheat oven to 350F.

In a medium bowl, combine flour, oats, sugar, baking powder, baking soda and salt.

In a large bowl, lightly beat egg. Add oil, milk, vanilla, and bananas; mix together. Add the dry ingredients to the banana mixture and stir until just combined. Mix in chocolate chips.

Pour batter into muffin tin, and bake for 15-18 minutes. (For a square 8x8 pan, or a loaf pan, the baking time will probably be 18-20 minutes). Makes 12 muffins.

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