Rachel Zoe is a baking fiend, constantly arriving to the office with trays of vegan brownies and gluten free cookies. Her most famous specialty is her homemade banana bread, topped with moreish crumbles, which she loves to prepare with her family. Here, watch Rachel enlist her husband Rodger, to assist in making a batch then use the recipe below to recreate it yourself. (It’s bananas.)
Ingredients: 1/2 cup shortening, plus more for pan 1 cup sugar 2 eggs 1 cup mashed bananas (3 medium, over ripe) 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) 2 tsp vanilla extract 2 tsp cinnamon Directions: 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 of 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 for 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. To dress up your banana bread even more, add a crumb topping during the last 30 minutes of baking time! Ingredients for the crumble topping are below: 1/2 cup granulated sugar 1/3 cup all-purpose flour 1/2 tsp cinnamon 1/4 cup softened butter
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