Ninja Creami Frozen Hot Chocolate Ice Cream
Every baker needs one dependable banana bread recipe—the loaf you turn to when the bananas on your counter have turned freckled, fragrant, and almost too soft to slice. This is mine.
Equipment
- 8½ x 4½-Inch Loaf Pan
- Large Mixing Bowl
- Fork or Potato Masher
- Whisk
- Rubber spatula
- Wire rack
- Parchment Paper
- Instant-read thermometer
- Knife
Ingredients
- 2 to 3 very ripe bananas, mashed about 1½ cups / 340 g
- 1/2 cup unsalted butter melted and slightly cooled
- 1/4 cup neutral oil such as canola or vegetable
- 3/4 cup packed light brown sugar
- 2 large eggs at room temperature
- 2 teaspoon pure vanilla extract
- 1 3/4 cup all-purpose flour measured by spooning and leveling
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon optional, but recommended
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8½-by-4½-inch loaf pan thoroughly, then line it with a strip of parchment paper long enough to hang over the two long edges. This is your lifeline for lifting the finished loaf out cleanly.
- In a large mixing bowl, mash the bananas with a fork or potato masher until they're almost smooth, with just a few small chunks left for texture. You want to hear the soft, squelchy sound of overripe fruit—that's the sound of flavor. The smell hits you immediately: sweet, fruity, and faintly boozy. Measure out 1½ cups (340 g) of mashed banana and return it to the bowl.
- Pour in the melted butter, oil, brown sugar, eggs, and vanilla. Whisk vigorously until everything is thoroughly combined. The mixture should look glossy and smell wonderfully sweet. Don't worry if the butter clumps slightly against the cold eggs—keep whisking until it comes together.
- Scatter the flour, baking soda, baking powder, salt, and cinnamon over the wet mixture. Switch to a rubber spatula and fold gently, scraping from the bottom and turning the mixture over. Stop as soon as no dry streaks remain. A few lumps are okay; overmixing will develop gluten and make the loaf tough.
- Scrape the batter into your prepared pan and smooth the top. Bake at 350°F (175°C) for 55 to 65 minutes. The loaf is done when a toothpick inserted into the center comes out with just a few moist crumbs—or with no crumbs at all—and the top springs back when lightly pressed. For the most accurate check, use an instant-read thermometer: the center should register 200°F to 205°F (93°C to 96°C).
- Set the pan on a wire rack and let the banana bread cool for 15 minutes. Run a knife along the exposed edges, then lift the loaf out using the parchment sling. Cool completely before slicing—I know it's tempting, but the crumb needs time to set. A warm slice will crumble; a cool one will cut into clean, beautiful slices.