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My kind of bridal

Goodness. It’s finally happening. The wedding is upon us, friends. Or rather, it will be, in just under seven weeks. Things are slowly picking up speed. Plans are taking shape. We’ve been engaged for over a year now, and this show is ready to hit the road. I can’t wait.

When Brandon and I got engaged, we knew that we wanted a summer wedding, but that was about it. I’ve never felt like a real “bridal” type, to tell you the truth. I’m not the sort of girl who knows from the get-go what her wedding will look like and what she will wear. I’m not very girly, as these things go. I love dresses and fashion and little details, but I don’t like much fuss. For as much as I love throwing a party, a wedding is a whole other animal. A big animal, for one. Like, 200-people-big. It’s not my usual dinner party for four. It’s fourteen months of planning so far, and we’re still counting.

Slowly but surely, week by week, we’ve schemed and daydreamed, crafting a celebration that feels like us. It hasn’t always been pretty - the biggest fight in our collective history has been over flowers, of all things, and I mean FLOWERS, people - but we’ve done it together. We wanted this wedding to be about both of us, and it is. We set a date. We scouted sites. We asked a lot of questions. We found a park by the water with a gorgeous view, and we spent a night last summer sleeping in our car, in a parking lot by some railroad tracks, in order to be the first to reserve it. [It’s a long story, trust me, involving another bride who gave us quite a scare and had a kiddie pool filled with rose petals.] This spring, I made a test run of our wedding cake. Brandon started brainstorming our wedding pickles. And last week, when our invitations arrived from the printer, he cooked dinner and poured wine while I folded and stuffed and addressed and stamped. Then we sat on the couch, sealed envelopes with the kitchen sponge, and ate cinnamon-sugar banana bread until we thought we would bust. I should mention, too, that the bread was still warm, and that there were chocolate chips involved. I’ve tried to do bridal my way, and so far, I really like it.

Now, I know, I know. I can hear you. The last thing this website needs, you say, is another banana baked-good recipe. But I have to ask you to humor me. If I could, I would bake banana bread at least twice a week. I would probably sleep with a loaf under my pillow. As it is, I have to practically sit on my hands to keep from doing so. The banana bread recipe for my book is long since tested and ready, so I have no excuse for baking this stuff. I’m a disaster. I know it. You can roll your eyes at me all you want. But I have to say, you won’t bat an eyelash once you’ve tasted this recipe. Ahem.

I stumbled upon this particular banana specimen a while ago, when Kickpleat, keeper of the blog Everybody Likes Sandwiches, first posted it. It’s a bit curious, seeing as it has no butter or oil or obvious fat of any kind, but I didn’t let that stop me, and I heartily suggest that you don’t either. It comes together in a snap - and in only one bowl, which means blessedly little clean-up - and it pays back, flavor-wise, in spades. Moistened with mashed banana, freckled with chocolate, and topped with a sandy, crackled crust of cinnamon and sugar, it has an open, chewy crumb that sits closer to a true bread than it does to cake. Unlike conventional banana breads, which are rich, dense, and tight-crumbed, this one has a lovely, light chew. It feels almost healthy in comparison, so long as you agree that chocolate and sugar can be described as such. In this house, we certainly think they can.

I’ve adapted the recipe a bit since I first started making it, reducing the sugar and cinnamon a touch, but otherwise, I’ve left it as Kickpleat intended. I owe her quite a debt of gratitude. Like a cinnamon-scented magic carpet of sorts, this bread sailed us easily through a long evening of envelope-sealing. Then, the next day, it fueled me through a second afternoon of folding and stuffing and addressing and stamping. Then, on Friday, a square of it accompanied me on a flight to San Francisco, where I was joined by four of my favorite ladies for a bachelorette weekend, a whirling 48 hours of frites, steak on the grill, Cowgirl Creamery cheese, Bi-Rite ice cream, picnics in Dolores Park, “Pin the Macho on the Man,” and a command lip-synch performance by yours truly, wearing hot pink lipstick and powder bronzer in some shade of terra cotta, in my aunt Tina’s dining room. I’m already planning another batch.

Something tells me that July 29 will be here in no time, so long as the banana supply holds up.

Banana Bread with Chocolate and Cinnamon Sugar

This lovely stuff comes together in less than an hour, including baking time. And unlike more conventional quick breads, which are best when allowed to cool fully before slicing, this one doesn’t suffer when it’s eaten warm. That makes it, in my book, a perfect last-minute dessert or afternoon treat. It’s a good one to have in the old repertoire.

Oh, and while we’re here, let’s talk about frozen bananas. I always keep a stash of them in the freezer, and I highly recommend it. I chuck them in there, peel and all, and when I want to use a few, I just pull them out, sit them in a bowl, and let them defrost at room temperature for a few hours. It doesn’t take long. You can then use them in place of fresh ripe bananas in any baked good, and they’re easier to mash, to boot. The only bad thing is that they look pretty nasty. Think wet, slippery, and slug-like, and don’t say I didn’t warn you.

3 very ripe bananas (the size doesn’t much matter; medium to large works)
2 large eggs
1 ½ cups unbleached all-purpose flour
1 cup granulated sugar
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. pure vanilla extract
1 cup semisweet chocolate chips

For topping:
2 Tbsp. granulated sugar
1/8 tsp. ground cinnamon

Preheat the oven to 375 degrees Fahrenheit. Butter or spray an 8-inch square pan.

In a medium mixing bowl, mash the bananas well with a fork or potato masher. Add the eggs, and stir well to combine. Add the flour, sugar, baking soda, cinnamon, and vanilla, and stir to mix. Add ¾ cup of the chocolate chips, and stir briefly. Pour the batter into the prepared pan, and set aside.

In a small bowl, stir together the topping ingredients. Sprinkle the mixture evenly over the batter in the pan, and top with the remaining ¼ cup chocolate chips.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack for at least 15 minutes before serving.

Note: This bread, like many banana sweets, freezes beautifully. Sometimes I even like to eat frozen, cut into thick, cold, chewy slices. It’s the perfect snack for a hot summer afternoon.


Anonymous Anonymous said...

Your wedding is the same as my anniversary!! It's a great day!! :) Good luck with the rest of the planning and I hope your blog keeps up with yourself and Brandon in your new life together!!

7:12 PM, June 11, 2007  
Blogger stef said...

to me, there will never be enough banana baked good recipes in this world :) so bring it on.

i'm glad that things are starting to fall in place for the wedding. trust me, even if something doesn't turn out as planned, try to fix it the best you can or just wing it and then don't forget to turn it into a story to tell later.

7:20 PM, June 11, 2007  
Blogger Mercedes said...

I love that you have given us another banana bread recipe, somehow it's all very comforting to me. Best of luck with the wedding planning, it's so exciting to hear about it. The invitations are gee-orgeous.

7:40 PM, June 11, 2007  
Anonymous emily said...

first of all, your invitations are stunning.

and second, thank you for this recipe at this moment. summer vacation has just begun in my family and four bananas are plenty ripe on the kitchen counter. i was going to make my usual banana bread with my kids in the morning - but my recpie bakes for 70 minutes, and that's after you've prepared the batter.

this recipe is sure to be better received by the bakers!

7:50 PM, June 11, 2007  
Anonymous Shanna said...

I love the way you write. You are my all-time favorite food blogger.

8:20 PM, June 11, 2007  
Blogger Beavette said...

Your stories make me happy. And so does your life. Keep it up!

8:24 PM, June 11, 2007  
Blogger jen said...

i feel the same way about banana bread! i love this photo~the table cloth is so pretty.

8:30 PM, June 11, 2007  
Blogger Michelle said...

July is a good month to get married as my husband and I will celebrate our 26th this July. I will tell you a funny little story that happened just the other day. I work for a major retail kitchen store where a woman complained that a handle had fallen off of her expensive, Italian Ruffoni copper pot. She was a bit sad as she really loved this pot. I explained to her that if she could just bring us a receipt we would be happy to replace it for her. She smiled and said, "I got this for my wedding 30 years ago - I don't have a receipt." I told her how sorry I was that I wasn't able to replace the pot and the woman just sighed and said, "Oh, well, at least my marriage outlasted my pans." We both chuckled. So that is my wedding wish to you, Molly. May your marriage outlast your pans. :-) Congratulations!

9:42 PM, June 11, 2007  
Blogger Dee said...

Oooh, Im gonna try this when I get home! Sounds super easy, and yum! Congratulations on your upcoming wedding, its such a blessing!

10:14 PM, June 11, 2007  
Blogger yola said...

Oh just in time! My bananas were starting to go a little too fragrant. The recipe sounds fantastic, thanks for sharing. And your invitations are absolutely gorgeous! Congratulations on the upcoming event!

11:41 PM, June 11, 2007  
Blogger Osiris said...

Dear Molly,

I am so happy for you and Brandon. I tell you, this is all the good karma you earn with making so many people happy with this site. And well deserved, for sure.

Bring on the banana recipes, I am hooked.

And July 29th is a good date. I married on the same day some years ago, and it's been a lovely time ever since.

11:51 PM, June 11, 2007  
Anonymous Paula said...

Your invitation is beautiful! Love the colors.

4:18 AM, June 12, 2007  
Blogger lottie said...

I can happily deal with more banana bread recipes! Enjoy the remainder of your wedding planning days.

4:30 AM, June 12, 2007  
Anonymous Meryl said...

Molly - I am so excited for you! I got married seven months ago. My favorite moment from the whole thing (aside from saying I Do) was waking up the day after the wedding and realizing that every ounce of planning was totally worth it. Well... that and eating with reckless abandon as only a girl who never has to fit in a wedding dress again can do :-) best of luck! can't wait to try the banana recipe.

6:24 AM, June 12, 2007  
Blogger Kara said...

I'm a new reader, but I love your blog, and I always love reading about upcoming weddings. I also got married on the 29th (October, for me) and it has to be a good luck date -- it was the "funnest" party I think I've ever been to. You'll have a wonderful time, and it sounds like it will be perfectly "you" (plural!).

6:27 AM, June 12, 2007  
Blogger Bernie said...

Molly, congratulations! Everything sounds absolutely lovely, especially that banana bread.

In sadder news, has Brandon heard?

6:37 AM, June 12, 2007  
Blogger Deborah said...

I LOVE banana bread and will be making this - I just need to wait for some bananas to ripen!

7:34 AM, June 12, 2007  
Anonymous Tiffany said...

Forget sleeping with the bread under your pillow, use it AS your pillow. :D While you're at it you might has well bake a whole sofa too. Although that could be very dangerous. Dangerously yummy!

8:17 AM, June 12, 2007  
Blogger Village Vegan said...

I can't even imagine planning a wedding! Are you catering it yourself? That's so fitting, but sounds like sooo much work!

Also, I hope you don't mind my asking, but where did you get your gold peep-toe wedding shoes? They look PERFECT.

8:18 AM, June 12, 2007  
Blogger Lisa said...

Molly, lovely Molly, you need no excuse at all for playing with another banana bread recipe -- just the pleasure and joy you get from it. When you get that, we get your delicious writing, your engaging stories, a sense of comfort and beauty and humor ... that's why we come here. The novelty will not wear off, we swear, because you've given us something else yummy to eat.


The ginger and chocolate one has become a fast favorite. But this looks awesome, and easy, and I have everything for it in the kitchen. Yay!

I've loved all your posts lately. I mean, I always do, but 'specially so these days.


9:02 AM, June 12, 2007  
Blogger kickpleat said...

Ooh, all your wedding planning sounds wonderful! I loved planning out all the details for my own wedding and simply the phrase "Brandon started brainstorming our wedding pickles" makes me laugh out loud! Awesome!! I'm glad you love the banana bread and it serves as a needed reminder what to do with those brown bananas in the freezer!

9:25 AM, June 12, 2007  
Anonymous Dave said...

Hey Molly,

No fat, I'm perplexed. I'll give it shot though. Looking forward to it. Thanks.

10:09 AM, June 12, 2007  
Blogger wheresmymind said...

Hope ya'll get some sun out there! :D

10:35 AM, June 12, 2007  
Anonymous Maija said...

This recipe is lovely! I made it when it was posted on kickpleat's blog. In fact, I was secretly hoping that my boyfriend wouldn't eat one of the last 3 bananas, so I could make it. I loved the crispy topping and the cinnamon was a new addition to banana bread for me.

10:37 AM, June 12, 2007  
Anonymous Anonymous said...

Congratulations on your approaching wedding! And not to be overly focused on mundane matters, but how ripe to you let your bananas become before stashing them in the freezer? I have waited until the bananas are completely brown before freezing, but then after defrosting the ripe bananas always seems 'off' like they have fermented.

10:56 AM, June 12, 2007  
Blogger SF Money Musings said...

You read my mind! I opened the fridge this morning and saw all the mashed and overripe bananas and thought about making bread.

I'm going to try making it with yogurt, a hint of espresso or coffee, a bit of mango orange juice and chocolate chips. I can't wait to experiment with this tonight!

And I was just in Dolores Park Sunday for a picnic! My first time enjoying Bi-Rite cookies, coconut macaroons and their sandwiches - heavenly! I stopped by for salted caramel ice cream afterwards - fate must've read my mind - I was very food happy.

11:01 AM, June 12, 2007  
Blogger 2monkeys_mom said...

Day before my anniversary. And also the day before my cousin's wedding. Cool.

What could possibly be wrong with a passion for banana bread?

The recipe looks very similar to my favorite Fannie Farmer banana bread recipe, one of the few that doesn't start with 1/2 a cup of butter or have some other oil/fat added. (The Fannie Farmer has less sugar and flour, and none of the "secret ingredients"). I like to add a little dash of orange extract or almond extract now and then, for some fun

6:15 PM, June 12, 2007  
Blogger Anne said...

Okay, everyone is saying "I'm going to make this recipe," but no one has said they've actually made it! I tried it tonight, and it's fantastic.

I realized after mashing the bananas that I had no eggs, so had to run out to buy them - but luckily, my pan is 9", so it baked in only 25 minutes and I still had the under-one-hour banana bread experience.

I'm completely hooked on your basic vinaigrette, too. It's perfect for my taste. So many "traditional" recipes seem to call for about a teaspoon of vinegar to a cup of oil, and what's the point in a vinaigrette if you can't taste the vinegar?

Good luck with the rest of the wedding planning - I can tell you from experience that as soon as you walk back down the aisle, it's all worth it!

6:36 PM, June 12, 2007  
Anonymous Anonymous said...

I have been enjoying your blog so much! Last evening I checked to see if there was a new post, and there was. I had 3 ripe bananas, and as usual in the evening I was looking for a domestic goddess moment to calm my mummy nerves. Baking can be so calming. I made this bread, and it is absolutely spectacular. My son who almost takes the cake as one of the most picky eaters of all time (his sister is actually much worse) absolutely loves this bread. Good luck with your wedding, and your invitaions are gorgeous.

10:35 PM, June 12, 2007  
Anonymous Taryn said...

Funny, I just made banana bread last night! I should have checked your site yesterday when I had the old bananas laying around. Well, I'll store this one away for the next time I make it.

8:58 AM, June 13, 2007  
Blogger Sarah Caron said...

Molly, your invitations are beautiful! Great choice!

And the bread . . . can't wait to try it. Sounds delicious.

9:34 AM, June 13, 2007  
Blogger tammy said...

July 29 is my wedding anniversary, too. Happy planning! A happy marriage ample banana bread doth make.

10:05 AM, June 13, 2007  
Anonymous oma said...

i made it, too! it was delish and i look forward to eating a sizable piece as a morning snack.

i've been lurking for a while--i love your take on food (both written and photographically).

10:14 AM, June 13, 2007  
Blogger Rose said...

Getting things done in your place sound like a lot of fun. Especially when you have a banana bread this gorgeous.

7:04 AM, June 14, 2007  
Anonymous MichelleSY said...

Fighting over flowers.
And camping out in the car to get first dibs on the perfect place.
And OMG, did I espy wedding pickles?


Congratulations to you both - may your future be filled with joy and laughter and may your kitchen never be bereft of delicious food =)

7:37 AM, June 15, 2007  
Blogger Anali said...

Well Molly, as far as I'm concerned, I can never have enough banana-baked goodies, so just keep them coming! That could make a whole book! : )

8:01 AM, June 15, 2007  
Blogger wellunderstood said...

saw this recipe over at kickpleat's place, and just hadn't gotten myself moving to make it. this seems to be the nudge i needed. looks amazing.

9:20 AM, June 15, 2007  
Blogger Shannon Radecki said...

hi - would love to know where you got your invites from. they are just perfect. Thanks!

3:11 PM, June 15, 2007  
Blogger Cottage Smallholder said...

Your wedding is looming. I was so pleased for you both when it was announced, I’m sure that you will have a superb day and a great marriage. Reading between the lines, you seem to fold into each other.

The first post that I read of yours was "Big, Bad Banana." A wonderful post that I still think about. Keep writing, you do it so well and all good wishes for your wedding and beyond.

3:21 PM, June 15, 2007  
Anonymous Grant said...

I happen to have all those ingredients on hand. Even the ugly old frozen bananas. I was told that the darker the banana, the better the banana bread. I might have to give this a try in the next few days. Also add me to the list of people who think those invites of gorgeous.

4:41 PM, June 15, 2007  
Anonymous Anonymous said...

Just finished off a still-warm piece of this cake and it was amazing. Thanks for sharing!

11:45 AM, June 16, 2007  
Anonymous Alicia A. said...

Thanks, Molly! So, so yummy.

8:58 AM, June 17, 2007  
Blogger tony said...

Hi Molly,

All the best for your very special day with Brandon! Good health to both of you (you have everything else!).

I will have to write a bit sheepishly that I have never made banana bread. I approached this last recipe with some trepidation but it was really good! half was eaten as soon as it popped out of the oven and the rest disappeared snap snap the next day at work... I couldn't find chocolate chips so I grated 85% Lindt into it instead.

I must go back and try all the others but this one was really yummy!

We have also made the tomato/chile/coriander salsa about 5 times. It is addictive!

happy times


3:10 AM, June 18, 2007  
Blogger Merrily We Roll Along said...

Okay, that was delicious, as was everything I've cooked/baked/made/concocted after reading your blog. Thank you for all of that.

Enjoy these last weeks of wedding planning, stressful as they may be. They hold so much magic. And - not that you asked, but I'll offer it anyway - the piece of wedding advice I dole out to everyone: take a few minutes and go outside and look in at your wedding reception while it's happening. It's truly amazing to watch all of your loved ones celebrating and by taking yourselves outside of it you can give yourself a little snapshot of a memory to treasure. And if you can drag your photographer with you to capture you taking it all in, even better. That was one of our favorite photos.

Okay, back to my quiet lurking. :)

10:33 AM, June 18, 2007  
Anonymous Farah said...

molly, i made this bread the other day - i spent a good part of my weekend looking for the perfect way to use those three ultra-ripe bananas in the fruit bowl. not only did it come together in a snap after a grueling day at work, but it has now become my favorite new banana recipe. really, it was just perfect!

12:22 PM, June 18, 2007  
Blogger Molly said...

Okay, guys, really, I'm sorry for not being better at keeping up with comments lately. We've just come home from a long weekend of pre-wedding festivities and playtime with my family in Oklahoma, and well, I had to let some things slip. Sigh. So sorry.

But! Thank you, thank you to all those who said sweet things about our invitations. We're pretty smitten with them ourselves! They were designed by our friend Ashley Saleeba. She's incredibly talented, not to mention wonderful to work with. I really can't recommend her more highly.

And Jen, I'm so glad you like the tablecloth! It's made from some linen I brought back from France this spring. I saw it in a store in Lyon and just knew that I had to have it for a tablecloth. The only hitch was that I don't (yet!) know how to sew. Sweet Blair trimmed and hemmed it for me. And she brought me lemon cookies! She's a gem.

Village Vegan, fear not! We're not catering the entire wedding ourselves. Brandon and I are only doing the pickles - four types, for the rehearsal dinner picnic - and the wedding cakes. Otherwise, we're using a wonderful caterer called Ciao Thyme. I'll write more about them - and our menu - one of these days. And as for my shoes, they're Steve Madden. Very reasonably priced, and comfortable, to boot. I ordered them from the Steve Madden website.

Anonymous, re: how ripe to let your bananas get before freezing them, I let mine get nicely speckled, but not fully brown. Give it a go! It seems to work well for me.

And three cheers for all of you who have tried the banana bread! I'm so glad you like it. Hip, hip! We all owe Kickpleat quite a debt of gratitude.

And last but not least, thank you for all the good wedding wishes and cheers! It's so fun to go through this process with you.

5:46 PM, June 18, 2007  
Anonymous rachelle said...

hi Molly,
i adore your writings! so inspiring. i'm a cook and food lover up in bellingham. anyhow, i'm sure you are too busy to even reply to this little inquiry but i read that you are making your own wedding cake. i'm getting married september 1 and making my own cake. something moist and a little dense, white, vanilla backdrop (champagne maybe?) with alternating peach and rasberry fillings. maybe just peach. i'm hoping to wrap the whole thing (three stacked circles) in a dreamy swiss buttercream. so, i haven't started my testing yet but i was just curious what sort of batter recipe you used. can you count on a recipe that bakes up in a 9" nicely as one that will translate and work large scale?

i guess i'm just curious about what you may have discovered so far in your venture? or tips? thanks so much for your time!! congratulations on all the great things happening in your life!

rachelle in bellingham

9:38 PM, June 18, 2007  
Blogger Tempting Weddings said...

Hey, I totally loved your blog and check now and then when i want to get inpsired, if you dont have a photographer, i seriously woudl be honored to do it! i lvoe your stuff-

10:59 PM, June 18, 2007  
Anonymous Emily said...

omg! congratulations! I love the invitations.

it is so great that you posted this recipe. it truly is one of the best recipes out there! I had made it last year and since had lost the recipe and the link in which it came from. thank goodness for banana bread lovers and their generosity! you saved me the misery of trying to find it again!

3:17 AM, June 19, 2007  
Blogger Charise said...

I have an overabundance of overripe bananas in the freezer right now, so I made this bread for a party this weekend. It was a great twist on traditional banana bread, thanks for sharing!

6:19 AM, June 19, 2007  
Blogger Lisa said...

Mmmmm ... I did indeed get up from the computer that second to take the bananas out of the freezer. I took this to our weekly farm potluck last week (after wisely keeping aside a hunk for my own breakfast the following morning). Moans and saucer-wide eyes confirmed: heavenly! I couldn't believe how dense and rich it was. Used coarsely chopped chocolate in lieu of chips (certain pantry staples are harder to come by out here than they were in Manhattan, but thank god for Trader Joe's and their Pound Plus bars!). Hunks of the chocolate stayed melty in this late spring heat, yum. It's added to the canon.

6:22 AM, June 20, 2007  
Blogger Molly said...

Rachelle, that cake of yours sounds incredible! I hope you're able to make it work just the way you want it to. I'm afraid, though, that I can't be of much help. The wedding cake I'm making is not the usual layer type. I'm making this cake, basically. (With a couple of adjustments, but they're little.) It'll be plain and simple, a single layer, with no adornments or frosting, and we'll serve it with a choice of three ice creams (from Mallard, in your lovely town!). We're anticipating about 200 guests, so I plan to make 30 8-inch round cakes. They freeze beautifully, so I'll be making them about 2-3 weeks before the wedding, in a burst of a few days. That said, if you're looking for advice on wedding cakes, I'd poke around in your local bookstore. Martha Stewart might have a book with some suggestions, and I know that Baking with Julia, by Dorie Greenspan, has a gorgeous wedding cake. Also, I've heard great things about this cake, by Martha Stewart. It might be a good springboard to work from. Good luck! And congratulations on your wedding!

Thanks so much, Teresa! As it happens, we do already have a photographer, but I'm glad to know of you and your work. Maybe someone else reading this needs a photographer? I hope so.

Emily, I'm so glad you and this recipe are reunited! Nothing worse than losing a good banana bread recipe.

My pleasure, Charise! So glad you liked it.

I love those Pound Plus bars. Lisa, you know how to do it, lady.

10:44 AM, June 20, 2007  
Blogger Faythe said...

I absolutely love your site, and your love story. It is unique. I enjoyed viewing the spot on Food Network--it truly warmed my heart. I am in love with Paris although I must confess I have never been there. The movie Sabrina ruined me. Your story reminded me of my own with my love, and our 10th anniversary is later this year. I was going to make your Gâteau au Citron, but cannot wait--I'll make it for my birthday next week. Congradulations, may your years ahead be filled with joy, contentment, and glorious food. And, may those foods remind you of the memorable moments you share.

5:49 PM, June 20, 2007  
Blogger Molly said...

What sweet things to say, Faythe! So sweet. Many thanks to you.

4:35 PM, June 21, 2007  
Blogger Yooli said...

Hi Molly! Long time reader, first time commenter. I wanted to tell you that I started my own food blog after reading so many others' for the last few years. Hope you can stop by sometime! whatsinyourpantry.blogspot.com

9:47 AM, June 22, 2007  
Blogger Linda said...

Very much enjoying your blog. The more banana bread/loaf/cake, the merrier, I say! There can never be too much.

This recipe was excellent; quick and easy. Thanks for the tip that you don't have to wait for it to cool completely before diving in - I didn't!

11:12 PM, June 24, 2007  
Blogger Molly said...

Congratulations, Yooli! Welcome to the world of food blogging.

I'm so glad you liked it, Linda. Hooray for warm banana bread!

10:32 AM, June 25, 2007  
Anonymous Jillian said...

I tried this last night and my room mate and I swooned over how amazing this is.

Thank you for sharing!

<3 this recipe!

6:01 PM, June 25, 2007  
Anonymous amber said...

Hi Molly! Congratulations on your impending nuptials :D I think it will be a beautiful day - I have been tracking your good taste for years :)

I decided I wanted to make this banana bread right when I was in the middle of my final university exams, and it has taken me a fortnight to get there... but I baked it this morning (it's a cold, rainy Australian Winter day) and I didn't even wait for it to cool at all before I sliced off the end piece and crawled into bed with it...

...is it wrong to eat in bed?

It was just lovely. Piping hot and crunchy and moist and fragrant all at once. Thank you for such a quick and rewarding way to enhance a lazy day.

11:19 PM, June 25, 2007  
Blogger Molly said...

I'm so glad it was a hit, Jillian!

Amber, I love the thought of you baking this on a cold, rainy morning! I can only imagine - especially given the summer sun here - how lovely that must be. And for the record, the bed is the ideal place to eat this. You had the right idea, lady.

7:55 AM, June 26, 2007  
Blogger stitchwitch said...

I've never tried banana bread (which I love) with chocolate chips (which I love) added. Mmmmm - a new love. Thanks for this great recipe.

2:12 PM, June 26, 2007  
Anonymous Anonymous said...

latecomer question....do you use a pyrex (clear) baking dish or metal?

does it matter? sometimes things turn out differently depending on the type of baking dish.

looking forward to making this banana bread!

9:33 AM, July 03, 2007  
Blogger Molly said...

My pleasure, stitchwitch!

And Anonymous, that's a good question. I use a metal pan. For things like this, I tend to prefer metal, but you know, I can't say that I've done enough baking in Pyrex to really make a fair comparison. I think it would be just fine either way. If you try it with Pyrex, let me know how it goes!

12:40 AM, July 04, 2007  
Anonymous Anonymous said...

i am trying the pyrex as i type....the house smells yummy. bringing it to some frineds in CT tomorrow and will let you know how it comes out!

7:39 AM, July 08, 2007  
Anonymous Anonymous said...

I use an 8 x 8 pan and then line it with aluminum foil - I crisscross the sheets and fold them to fit the inside of the pan (all four sides of the pan have some foil extending from the sides when it's in place). I buttered the aluminum foil, and then when it was done, I lifted the foil out and placed it on a rack to cool a bit, then wrapped the whole thing in another piece of foil and delievered it to a friend who recently had knee surgery. It smelled wonderful, and everyone there liked it! Easy way to get a baked item out of a pan, and nice because you don't have to rely on others to get your pan back.

(I'm on a diet, and since I don't have a big sweet tooth, I rely on others' opinions when I bake things, especially new things.)

Just discovered this blog and really like it - Thanks!! Hope your wedding went/goes smoothly and you have fun!!!! Enjoy your honeymoon. I'm going to try your wedding cake recipe soon also.

7:03 PM, July 28, 2007  
Anonymous Crisanne said...

I just found your blog through Uncommon Grace. I'm about to make the bread, but before I did I wanted to say I hope you had a lovely wedding. My parents were married on July 29 and just celebrated their 40th anniversary on your wedding day!! I'm looking forward to reading more of your blog once the bread is in the oven!

6:05 PM, August 10, 2007  
Anonymous erin said...

i think that this is the perfect all-around quick-bread recipe that i've been looking for! i've used it a bunch of times now and each time i've adapted it to what i have on hand and it's come out perfectly every time. i cut the sugar back by half (i discovered it makes no difference the time i only had half a cup left in the house), and the one time i used the full cup the top burnt. i have one in the oven right now that i've made with 3/4 c. spelt flour, 3/4 c. oats, 1/3 c. ground flax, and a dollop of yogurt to make up for my only having 2 bananas. then i added 1.5 c. of fresh blueberries instead of chocolate chips. it looks like it might be the best one yet, and i honestly can't believe you can get such a beautiful and delicious loaf without adding any oil or butter at all! yay! and it's so quick!!

6:03 PM, August 22, 2007  
Anonymous Raye said...

I love this recipe so much. And everyone who has tried it loved it too.

I cut back on the sugar and chocolate chips by 1/3 and it was great.

I can't wait to see the banana bread recipe you put in your book.

Thanks for the tip about freezing the bananas. These Seattle fruit flies are out of control at the moment, and they seem to love ripe bananas sitting on the counter.

9:47 PM, August 23, 2007  
Blogger mara said...

i had a few frozen bananas in my fridge, so i tried out this recipe and brought it to the office for my fellow poor, hungry graduate student office-mates. i walked away for a meeting, and when i came back, nearly all of it was gone! there was only a sliver of a row left at the side of the pan (luckily, enough left for me to try it).

what a perfectly beautiful, simple, and satisfying snack. thanks for sharing the recipe :)

3:36 PM, November 29, 2007  
Anonymous Anonymous said...

Just wanted to say that I've made this banana bread three times, and I really love it. Crave it even. Thanks, Molly! This bread has made me (and some lucky friends) very happy. E.

8:11 PM, January 21, 2008  
Anonymous Josh said...

Thanks for the recipe. It is in the oven now, can't wait to try it!

3:11 PM, January 27, 2008  
OpenID yamiam said...

I just made your banana bread today and it was delicious. It was very banana- y which I loved. And it was healthy to boot! Thanks so much for the recipe.

7:58 PM, February 14, 2008  
Blogger Michelle said...

A friend told me about your site two weeks ago, thankfully, and now I'm on here just about every day, catching up. We're making this recipe right now, and the smell coming from the oven downstairs is heavenly. It looks quite healthy, too, which is a nice bonus. But of course, I consider chocolate to be quite healthy in many ways!

2:26 AM, April 13, 2008  
Anonymous Anonymous said...

What a find! My family has now had the joy of eating this beautiful loaf twice in one week! My 13yo daughter made the first loaf which was delicious and I made the second which was just as delighful! We shared the second loaf with our friends, who have now been forwarded the recipe as well!! Many thanks to you for this wonderful weekday / weekend staple!

9:26 PM, April 28, 2008  
Anonymous Anonymous said...

I just made this recipe this past weekend and it was great! So simple but really tasty (and I generally tend to dislike bananas). My only alteration was to make this in a 9 inch round baking dish, which worked out just fine. Thanks for sharing.

12:24 PM, May 20, 2008  
Anonymous Sam said...

Have made this recipe a few times now -- putting in a broken up 70% chocolate bar or dried apricots instead of the chocolate. Excellent! Can't believe there is no fat/milk in it.

6:22 AM, June 14, 2008  
Blogger Emily said...

Now, don't get too mad, but this was my very first attempt at banana bread. Every time I'd had the stuff before, it was always dry, not very banana-y and contained WAY too many walnuts.
However, since you seem to be so stuck on the stuff and our tastes seem to be so closely aligned, when I had 3 dark bananas sitting on my counter this weekend, I figured I'd better put them to good use.
One word: delicious. My boy and I scarfed the entire batch down ourselves within two days.
Thank you for sharing!

11:34 PM, June 25, 2008  
Anonymous laura said...

hi molly -- i've never posted here before, but i discovered your blog after getting a subscription to bon app last winter, and i love it! i took advantage of our first beautiful, cool fall week in new york to make this banana bread recipe yesterday. the apartment smells terrific, and the boy and i have already polished off an embarrassingly large wedge :) hope all is well by you, and take care.

6:55 AM, September 19, 2008  
Anonymous Anonymous said...

This is my first Orangette recipe that I made! And, it is delicious. You are wonderful. Thank you.

11:32 AM, January 28, 2009  
Anonymous Pia said...

I'm really late commenting on this, but I just have to tell you that every single time I've made this, people swoon. My boyfriend took some in to work and after his boss swiped a piece of it, the first words out of his mouth were, "Holy s***. Where's the RING?"

I thought that was high praise indeed :) thanks so much for the recipe!

3:59 PM, February 05, 2009  
Blogger Caribbean Sunshine said...

Oh yes, this recipe is truly divine! Readers and Orangette fans, you must try it! So moist (no oil, unbelievable), sweet enough and all the right flavors to make this a keeper - a family favorite! And it really does get better the next day (if it lasts that long). Merci Molly!

11:35 AM, November 04, 2009  
Blogger Lilly said...

!!Delicious indeed. I made this 2 nights in a row, and both batches were polished off in embarrassingly few hours. I added a couple handfuls of chopped walnuts, which was also great. Thanks, Molly!

11:34 PM, November 12, 2009  
Anonymous Anonymous said...

I make this recipe over & over. My kids (5 & 2) love it!
Thank you!!

4:34 PM, January 21, 2010  
Anonymous Anonymous said...

Hi Molly - I made this to take to Shakespeare in the Park tonight, only we got rained out (I am in Australia). Anyway, it is no hardhip at all to sit indoors, enjoying the storm and snacking on this lovely banana bread. And it gives me an excuse to make it again for next time! The recipe is a gem - I love it's simplicity and yet the result is impressive. Thanks so much! I always enjoy your blog, and I found your book moving, funny and inspiring.

11:03 PM, January 30, 2010  
Anonymous Meredith said...

so...reading your fantastic book and decided with very ripe bananas on hand to make the banana bread with the chocolate and ginger last night.well didnt have the yogurt and well go on your fantastic blog just to see what i could find. i found this recipe and it was a perfect fit! i made it and it's just as fantastic as your book and blog,thanks for all you give to food writing and cooks/bakers all over.

6:07 PM, February 02, 2010  
Blogger Alex said...

You are so very right about this banana bread being delicious straight from the freezer: a frozen slice is my new favourite thing to eat on a sunny afternoon. Or morning, for that matter.

6:49 AM, June 06, 2010  
Anonymous Ena said...

This is the banana bread I've repeated many times. My first banana bread ever was your Banana bread with cinnamon crumble topping (I liked it but not so much, it was too spongey for me but I loved the topping), then I made few recipes from other sites before trying your banana bread with coconut - I LOVE that one - and made it always until I started making only this one with chocolate. Today my mother took a slice from the freezer we had completely forgotten about and it was so tasty straight from the freezer! I don't think you have too many banana bread recipes here because for me there's never enough. I'm waiting another banana recipe from you.:-)

10:52 AM, January 09, 2011  
Anonymous Karen said...

This was the best banana bread recipe ever. My son's new fiance is not a fan of nuts, and everyone loves chocolate. We ate slices of this bread for breakfast, dessert, and snacks. They left with a copy of the recipe downloaded from your blog. Thank you!

3:09 PM, January 16, 2011  
Anonymous Anonymous said...

This banana bread was amazing - thank you for the recipe! I have made it a few times and I used white chocolate chips - it was delicious and it's a bit hit around my friends and family.

3:10 PM, April 05, 2011  
Anonymous Anonymous said...

I love this recipe but as a side note I include cinnamon chips along with the chocolate chips. Simply adds a layer of flavor.

11:12 AM, August 01, 2011  
Blogger mindyb said...

So...last week I bought all the ingredients for your simple veggie barley soup. Leek, rutabaga, brussel sprouts and pearl barley. They are languishing in my fridge. As is the chicken broth I defrosted.
And yet, I find myself here, taken in by your banana bread recipe, smelling the cinnamon goodness wafting from my oven, and wondering if I'll ever make that soup.
I'll chalk it up to another pregnancy oddity, this obsession with breads and aversion to mushy food. Because I am worried the barley will make the soup mushy.
Still, tomorrow, I will try the soup. Tonight I'll enjoy this bread!

7:18 PM, December 20, 2011  
Blogger mindyb said...

First, let me say, I LOVED that soup. Simple, full of flavor, and just Oh so good. Thank you. No mushiness involved at all.
The banana bread was good too. Although next time I think I'll leave out the vanilla and cut down on the chocolate chips. Personal preferences and all. The texture though was especially nice.

7:45 PM, January 02, 2012  
Anonymous Jessica said...

First off, I love your book, I love your blog, and I love this bread.

I substituted plump organic dried cranberries (which beat the pants off Craisins) for the chocolate and Haitian vanilla for American (which required a reduction to 1/4 tsp.). I decided to just put the cinnamon and sugar on top, since I thought cranberries would turn to fruit gravel. Anyway, it puffed up big time and took about 15 min. over the recommendation to bake through, which caused some charring on the topping. All said, it's tasty and I'll make it again, but I may reduce the sugar a little and will use a larger loaf pan so it bakes faster.

Thanks for the recipe (and congrats on the bun in the oven)!

10:57 AM, April 06, 2012  
Anonymous Alyssa said...

This looks great. I've never had banana bread with chocolate chips and cinnamon before. I'm putting this recipe on my baking list. P.S. I recently found your blog and I'm hooked.

2:08 PM, April 18, 2012  
Anonymous Cathy said...

Hi Molly,
I have made this many times and fancied it again today so made a return visit to check out the recipe. Love it.

2:45 AM, May 24, 2012  
Blogger schmojpoj said...

This recipe was wonderful, considering I made a spontaneous decision in the midst of the grading and comment writing last night--and discovered I was short a banana fruit....so I added blueberries in place of the 'naner and the consumers were in still in favor! Thanks for this! My first hand at banana bread and I'm hooked!

4:31 PM, June 05, 2012  
Blogger Jen said...

I just made this for the first time; why did I wait so long? It's so, so delicious. Having a piece at my desk right now is making this Friday extra happy. I'm already plotting making a second batch over the weekend. Thanks for putting your writing and recipes out into the world for us to enjoy, and congrats on your newest addition!

8:36 AM, September 21, 2012  
Anonymous Kyle said...

Hi Molly,

I first discovered this recipe two years ago and loved it so much I went on to make it as a host gift for all of my visits that summer. I came back to it today when I needed to do something with old bananas - in Khujand, Tajikistan. I wanted to let you know that the recipe has traveled all the way to Central Asia, and is just as good here as in the U.S.

Congratulations on the baby!

12:47 AM, October 21, 2012  
Anonymous Anonymous said...

I just made this and it's delicious! My cheetah spotted bananas will not got to waste anymore. Thank you for posting this recipe.

9:36 PM, April 11, 2013  

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