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Moist Banana Bread

Ingredients
  • Butter or Oil For Greasing The Pan
  • 3 Medium Ripe to Overripe Bananas
  • 2 Large Eggs
  • 3/4 Cup Sugar
  • 1/2 Cup (1 stick) Unsalted Butter (softened)
  • 1 teaspoon vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 7 ounces of marzipan
  • 1 cup of dark chocolate chips (optional)


Method
  1. Grease a 9-inch loaf pan, preheat the oven to 350°F 176 C and begin combining wet ingredients.
  2. Beat the sugar and butter with a stand mixer or handheld mixer until fluffy.
  3. Add the vanilla, eggs and bananas, then beat the mixture until smooth. Though ripe bananas will work, overripe bananas are usually best for baking. They’re easier to mash and they’re typically more flavorful than green or young bananas.
  4. In a medium sized mixing bowl, mix flour, salt, cinnamon and baking powder together.
  5. Make sure all the dry ingredients are thoroughly mixed and the flour has little to no clumps.
  6. Prepare the marzipan and then add it to the flour mixture. Marzipan is great for adding moisture to baked fruit dishes because it's an almond paste that melts into the mashed fruit, making it extra gooey. 
  7. If you’ve put the marzipan into the freezer overnight, chop the marzipan up and put it in the bowl.
  8. If you’ve left the marzipan at room temperature, you can break it into small pieces with your hands and drop those into the mixture.
  9. To keep the marzipan pieces from sticking together, coat every piece with some flour before adding them to the mixing bowl.
  10. Mix the butter/sugar mixture with the flour mixture and stir it up until well combined.
  11. If you would like to add chocolate chips to the recipe, now would be the time. Stir them into mixture, then pour the batter into the greased pan.
  12. Put the pan into the oven and bake for about 45 to 60 minutes. You will be able to tell when the banana bread is done when the top is a golden brown.
  13. To test if it’s been properly cooked on the inside, put a toothpick into the center of the loaf and pull it out.
  14. If the toothpick comes out clean (meaning free of any sticky crumbs), then it’s finished. If not, put it back into the oven for a few minutes, then take it out again to check on its progress.
  15. Cool the banana bread by taking out the pan and sitting it on the stove or cooling rack for 10 minutes.
  16. Once it’s cooled, slice and serve.
  17. Leftover banana bread can be stored for a few days in foil or plastic wrap at room temperature.


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