Banana Bread
There are so many banana bread recipes {and it seems like everyone has their own favorite} that I was reluctant to publish this one. But I have people tell me all the time that this is the best banana bread they have ever tasted and then they ask me for the recipe. I make a loaf every two weeks and take a half loaf each week for snack time in the nursery at our church where I am the nursery leader. And even the little kids love it. So it must be good, right?
Recipe notes ~ To make this recipe and have it turn out the way I make it the bananas must be frozen prior to making the banana bread. Believe me, it makes a difference in the flavor and texture of the bread. :: Because I make this bread so often, whenever I buy bananas I buy a few extra with the intention of freezing them.
When a banana is over-ripened and the skin is speckled brown, I peel the banana and place it in a gallon-size zip lock bag. And I just keep adding bananas to the bag as they over-ripen.
Then when I’m ready to make bread I remove four bananas {sometimes they are frozen together and I just tap the bag on the counter to break them up} and place them in a bowl to thaw. Then I pour the bananas and liquid into the batter when I’m mixing it up. :: I often make this with honey and freshly ground wheat flour and it’s very delicious, too.
- 1 cup sugar {or 1/2 - 1 cup honey}
- 1/3 cup butter, softened
- 2 eggs
- 4 frozen bananas, thawed
- all of the liquid from the bananas when they thaw
- 1-2/3 cups all-purpose flour {or wheat flour}
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- nuts or chocolate chips, optional
- Heat oven to 350 degrees.
- Grease the bottom of a 9x5x3 loaf pan.
- In a bowl or the bowl of a stand mixer, mix the sugar and butter.
- Stir in the eggs until blended.
- Add the bananas and liquid; beat for about 30 seconds.
- Add in the baking soda, baking powder, and salt, and then the flour. Mix just until moistened.
- Add nuts and/or chocolate chips, if using.
- Pour into the loaf pan.
- Bake for 50 minutes, then place a foil tent over the bread and bake for 5-10 minutes longer until the center is cooked and an inserted wooden pick comes out clean.
- After removing from the oven, allow to cool {most directions say around 10 minutes} and then remove from pan and place it on a cooling rack. {I always let the bread almost completely cool in the pan because if I don't it breaks apart on the bottom. I think it might just be because of the pans I have.}
- Cool before slicing.
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