Baby bananas are sweeter than the average sized banana, and are about 3-4 inches in length. In my opinion, they must have a little bit more flavor because of their compact size!
I love baby bananas because it brings me back to my childhood summers spent in Seoul. My mom would always buy these for me to snack on while going around the city to catch up with her friends. The mini me back then thought these bananas were only meant to be eaten by kids only! Fast forward to today, I am eating these babies in another city where they are available all year round. In Ho Chi Minh City, there are street vendors selling bananas off of push carts. Local markets are also plentiful with baby and regular sized bananas. We got these perfectly ripe bananas at our neighborhood supermarket- Coop Mart.
Initially, I was eyeing the Flour’s banana bread recipe, but decided to go with a recipe that didn’t call for sour cream. I didn’t want to motorbike all the way to the international market in District 1. Simply Recipes had a very easy recipe that I adapted to add a little “something something.” This banana bread recipe was so yummy; it was finished within a day. It is a recipe that is meant to be shared and enjoyed with friends and family. I will be definitely rotating this banana bread and the coco oatmeal chocolate chip cookies regularly when I’m craving some sweetness.
3 or 4 ripe bananas, smashed (6 to 10 baby bananas, approx. double the number bananas to account for the difference in size)
1/3 cup melted butter
3/4 cup of sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon of cinnamon
1/4 teaspoon of salt
1 1/2 cups of all-purpose flour
3/4 cup of semi-sweet chocolate chips
Optional: 1/4 cup of dessicated coconut to sprinkle on top.
Preheat the oven to 350°F (175°C). Mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. In a separate bowl, stir the flour and cinnamon together and mix it into the liquid ingredients. Do not over mix. Stir in the chocolate chips. Pour mixture into a buttered 4×8 inch loaf pan. Sprinkle the top with dessicated coconut if you fancy. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.