I had several bananas that were in desperate need of becoming bread. While digging around in the pantry I also discovered a piece of a bag of pistachios, in the shell, roasted, no salt. I love nuts in my bread but pecans, walnuts and others are big no no foods if you're watching your oxalate intake, which I am. But the occasional pistachio is okay. I sat down and shelled them, did a quick little chop and in they went. Oh boy!! Then I decided what's banana nut bread without a few chips. Reaching in the baking pantry I found a piece of a bag of Hershey's Special Dark chips, only 2 TBSP but they did the trick.
Note here...it makes a better lighter bread if you used a light or glass loaf pan. I love my dark heavy duty non stick pan but it does make the outside of the bread very dark and will burn if you do not watch it carefully.
3-4 super ripe bananas 2 1/2 cups self rising flour 1 can sweetened condensed milk That is all you need for FABULOUS banana bread, but...you know I can't stop there. 2 TBSP Hershey's Special Dark chips 1/3 cup roasted, no salt, pistachios And for giggles a tsp of cinnamon because why not, trust me, you want to do this. Mash the bananas well, I used my food processor because I wanted them smooth not chunky, then into a bowl, stir in the sc milk and then FOLD in the flour, don't over mix it. Next gently fold in the nuts and chips. Pour into a well greased pan OR line a pan with parchment paper Bake in a loaf pan for 45-55 minutes, check the bread at 45 to see if the center is done, my oven took 65 minutes but my previous oven took 52. At 55 minutes I did reduce the heat. Bake at 350 degrees Cool on a rack in the pan for 5 minutes Then remove and cool for at least 30 minutes. Slice and enjoy! I keep mine in the fridge and then toast the slices as I want and smear butter on them. NOT WW friendly but does everything have to be? No. ##SOP #BananaBread #Bread #QuarantineJournal #Recipe