Here at RZHQ, we’re very familiar (our trainers might say too familiar) with our EIC Rachel Zoe’s love of baking. It’s a meditative process that calms her nerves, just as shoveling the sweets she creates into our mouths at 4pm daily does for us. We’re particularly fond of Rachel’s banana bread, and we think it’s the perfect snack to pack for long workdays or on-the-go weekends. Here’s the recipe, though we suggest you double the batch as this stuff goes fast!
Bananas Bread Recipe
1/2 cup shortening, plus more for pan 1 cup sugar 2 eggs 1 cup mashed bananas (3 medium, overripe) 2 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup milk chocolate or semisweet chocolate chips 1/2 cup walnuts, peanuts or pecans (optional)
1. Heat oven to 350 degrees. Use shortening to grease only the bottom of a 9″ x 5″ x 3″ loaf pan.
2. Beat 1/2 cup shortening and the sugar in a large bowl of an electric mixer on medium speed until fluffy. Beat in eggs and bananas until smooth. Beat in flour, baking powder, baking soda and salt just until mixed. Stir in chips and nuts (optional). Pour into loaf pan.
3. Bake 1 hour or 1 hour and 10 minutes or until toothpick comes out clean. Cool in pan for 10 minutes; remove from pan to wire rack. Cool completely for 1 hour.
For an added splash of yumminess, add a crumb topping during the last 30 minutes of baking time.
Crumb Topping 1/2 cup granulated sugar 1/3 cup all-purpose flour 1/2 tsp cinnamon 1/4 cup softened butter
Cut together until crumbly.
