Banana Bread

This may be the first baked good I've ever posted on this site. I don't ever bake, but I do love banana bread, and this is the best recipe I've encountered yet. I think the almond flour is what makes it unique. After a few tries at baking this, I realized the key to making banana bread that isn't overly moist or undercooked is to moderate the amount of bananas used. For me, 3 1/2 medium sized bananas is perfect. Note this recipe makes two loaves.

I adapted this from an Instagram account that I can't seem to find anymore.

Ingredients

• 3-4 very ripe (aka nearly rotten) bananas
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 cup salted butter, softened
• 5 eggs
• 1 cup all-purpose flour
• 1 cup almond flour
• 2 tsp baking soda
• 3 tsp vanilla extract
• 3/4 cup chocolate chips (optional, but why?)

Instructions

1. Preheat oven to 350°.
2. Mash up the bananas, then mix in the sugars, butter, and eggs.
3. Add in the flours, baking soda, vanilla, and chocolate chips, and mix again.
4. Grease (or spray) with butter two break loaf pans and pour in the mixture.
5. Bake for 50-60 minutes, until a knife inserted into the center comes out clean.
6. Let is rest for 10 minutes before cutting.

Makes 2 loaves