Banana bread

Banana bread it’s a classic recipe and I knew I couldn’t miss the opportunity to share my version (which I hope you will like) with you. There are no surprises in my banana bread recipe — you’ll still find mashed bananas, flour, butter, eggs, baking soda and spices. Nuts are optional, although I’m not the biggest fan of the added crunch. But you might be. The best banana bread recipe starts with the best bananas. Remember: there is no point in baking up a batch of banana bread without using ripe bananas. In fact if you can wait a day or two for browned, overripe and speckled bananas, it’s even better. If your bananas are still green, wait a couple of days. You won’t regret it. It’s the bananas that make banana bread so moist, sweet and flavorful. Once you’re ready with the bananas, the rest of the recipe comes together quickly and easily.

 INGREDIENTSbanana bread
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

DIRECTIONS
Preheat the oven to 325°F, then butter a 9 x 5 x 3 inch loaf pan. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing. Spread slices with honey or serve your banana bread with ice cream.

Banana bread

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