Allow me to introduce you to what may be The Best Banana Bread EVER. Sure, it may not have many fancy-dancy frou-frou ingredients, however, the one thing it does have, is an abundance of Cadbury Mini Eggs. While I may, for the most part, be a dark chocolate kinda girl at heart, I will almost always drop everything for a Cadbury Mini Egg. I’m sure it must have something to do with their overly creamy texture and perhaps that they aren’t available in most stores for ten months out of the year. And by the way, just for your own knowledge, they do in fact now sell Dark Chocolate Cadbury Mini Eggs. Hot damn.

So, what sucks about this banana bread, besides the fact that eating it is sure to pack on a few extra pounds of fluff? Realizing that every stupid, annoying, and out of date bread pan that you own is totally wrong for this recipe. Seriously y’all, I need to invest in some new lighter colored aluminum bread pans. I’m tired of burnt bread. Darker bread pans, while they may be non-stick, have a tendency to burn just about anything you try to bake in them. I swear I’m gonna chuck my crappy pans out the window, and make a point of buying some new ones that actually work worth a damn.

Unfortunately, I made the mistake of baking this bread last Easter and had the same result. Burnt bread edges all around, only they were so burnt that I was forced to cut them off, cube the bread, and then later use it to make Banana Bread Pudding with Cadbury Mini Eggs. Now folks, let me just tell you what a happy fail that turned out to be. If I hadn’t burnt the heck out of that bread, I never would have discovered a recipe that makes you literally feel like you’ve done died and gone to heaven. Even people that claimed they couldn’t stand bread pudding, couldn’t resist its powerful aroma.

Sadly, it was loved so much, that there was absolutely none left to photograph, which meant waiting a whole other year to make it again. Perhaps this time, I’ll actually remember to photograph it before my guests arrive for our Annual Easter Egg Hunt for Money and completely devour it. In the meantime, start letting those bananas on your counter turn super brown and ripe so that you can use them to whip up a couple of loaves of this quick bread. Might I also suggest that you buy some new Natural Aluminum Bread Loaf Pans if yours are out of date and need to be updated as well? Oh, and make sure to watch out for squirrels when you’re whizzing the old ones out the window; there’s nothing they hate more than being knocked upside the head by a flying bread pan or two.

Ingredients:

• 7 Small Bananas, Sliced
• 4 Eggs
• 2 Cups Granulated Sugar
• 1 Cup Canola Oil
• 1/4 Cup Sour Cream
• 2 Tablespoons Vanilla Extract
• 3 1/3 Cups All-Purpose Flour
• 2 Teaspoons Baking Soda
• 1 Teaspoon Cinnamon
• 1 1/2 Teaspoons Kosher Salt
• 1 (10-oz.) Bag Cadbury Mini Eggs, Roughly Chopped

Directions:

1. Preheat oven to 350 degrees. Grease and flour two bread pans; set aside.
2. In a large bowl, mix the bananas, eggs, and sugar together for 2 minutes on medium speed.
3. Add the oil; mix for 1 minute.
4. Add the sour cream and vanilla; mix for 1 minute.
5. In a medium bowl, sift together the flour, baking soda, cinnamon, and salt. On low speed, slowly add the dry ingredients to the wet ingredients just until well combined.
6. Fold the roughly chopped Cadbury mini eggs into the batter with a silicone spatula.
7. Evenly divide the batter between the two prepared bread pans.
8. Bake for 50 to 60 minutes, or until a knife or toothpick inserted into the middle of the bread comes out clean.
9. Allow the bread loaves to cool for 10 minutes before removing them from their pans.

Suggestions:

• Be very careful chopping the Cadbury Mini Eggs. I suggest chopping them one at a time. Those little buggers are slippery. I’ve also place them a large sealed plastic bag and then hit them with a meat mallet. Use whichever method works best for you.
• Divide the batter between the two bread pans with a measuring cup to ensure that they are the same size and will cook evenly.
• Use lighter colored aluminum bread pans and ditch the dark non-stick versions; they help to prevent bread loaves from burning.
• During the last 30 minutes of baking time, tent the bread loaves with aluminum foil to prevent them from over-browning.
• If you cannot find Cadbury Mini Eggs, you can replace them with Milk Chocolate M&M’s or even milk chocolate chips.

Improvements:

• Add finely chopped walnuts or pecans to the bread batter.
• Replace the Cadbury Mini Eggs with a mixture of milk and white chocolate chips.
• Serve with sliced bananas and whipped cream.
• Use this banana bread to make Banana Bread Pudding with Cadbury Mini Eggs.

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Cadbury Mini Egg Banana Bread

Ingredients:

• 7 Small Bananas, Sliced
• 4 Eggs
• 2 Cups Granulated Sugar
• 1 Cup Canola Oil
• 1/4 Cup Sour Cream
• 2 Tablespoons Vanilla Extract
• 3 1/3 Cups All-Purpose Flour
• 2 Teaspoons Baking Soda
• 1 Teaspoon Cinnamon
• 1 1/2 Teaspoons Kosher Salt
• 1 (10-oz.) Bag Cadbury Mini Eggs, Roughly Chopped

Directions:

1. Preheat oven to 350 degrees. Grease and flour two bread pans; set aside.
2. In a large bowl, mix the bananas, eggs, and sugar together for 2 minutes on medium speed.
3. Add the oil; mix for 1 minute.
4. Add the sour cream and vanilla; mix for 1 minute.
5. In a medium bowl, sift together the flour, baking soda, cinnamon, and salt. On low speed, slowly add the dry ingredients to the wet ingredients just until well combined.
6. Fold the roughly chopped Cadbury mini eggs into the batter with a silicone spatula.
7. Evenly divide the batter between the two prepared bread pans.
8. Bake for 50 to 60 minutes, or until a knife or toothpick inserted into the middle of the bread comes out clean.
9. Allow the bread loaves to cool for 10 minutes before removing them from their pans.

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