milk Note: you'll add the milk to the egg to equal one cup.)
1/2cupdark chocolate chipsoptional
1/2cuproughly chopped walnutsoptional
Preheat oven to 350F
Add the softened butter and banana to the bowl of a stand mixer, fitted with a paddle attachment, and mix until blended and smooth. (Or, if you don't have a stand mixer, mash the banana by hand with a fork, and add in the softened butter along with the rest of the ingredients)
Add the egg to a liquid measuring cup and then add milk to make one cup.
Add the egg and milk, vanilla, flour, sugar, baking soda, and salt, and mix until no lumps remain.
Fold in the chocolate chips and walnuts until evenly distributed.
Pour the batter into a prepared loaf pan, and bake for about 40-45 minutes, until risen and golden brown on top, and a toothpick inserted in the middle comes out without batter clinging to it. (Moist crumbs are fine.)
The add-in's are optional, so feel free to choose your own mix! Pecans would be great in place of the walnuts, and peanut butter chips can be used for that classic banana-and-peanut butter vibe. Try 1/2 cup of sweetened shredded coconut, too.
Use tangy buttermilk or yogurt in place of the milk.
Got 2 bananas? Try chopping an additional banana and folding it in with the chips and nuts.
Bake the batter in a muffin tray for delicious banana bread muffins. Reduce the cooking time and keep an eye on them in the oven.