Every Christmas, I made banana bread. Not just one or two loaves, but more like a half dozen. I wish I was kidding, but I'm not. I guess the banana bread that I make is rather good and it's in high demand - and turns out, so is the recipe!
So, here is a much-coveted banana bread recipe. Follow it right and you will end up with sweet, non-dense banana bread that is great hot out of the oven with a side of vanilla bean ice cream or toasted in the morning as a breakfast treat.
Warning: it's not good for you. Yeah, it contains bananas but that's about as nutritious as you're going to get with this bread.
Makes 1 loaf
Preheat oven to 325 degrees
Prep time: 15 minutes
Cook time: 1 hour
- 3-4 very ripe bananas (key is very ripe - it's just not the same unless they're ready to be thrown out)
- 1 cup granulated sugar
- 1 stick butter, room temperature
- 2 eggs, room temperature
- 1 1/4 cup unbleached, all-purpose flour (if you have bleached, you can work with it - but buy unbleached next time!)
- 2 tsps baking soda
- 1 tsp salt
- 1 tbsp vanilla extract
- Optional: 1 cupe walnut chunks
- Mash up bananas and walnuts (if you have them) in one bowl. Place aside.
- Cream butter and sugar together with a hand mixer, or a whisk if you have strong arm muscles and determination. The key to this step is to make sure that the butter is truly room temperature. No cheating allowed here (putting a stick of butter in the microwave for a few seconds is not the same as leaving it out for the day - trust me, I've tried).
- Add eggs, one at a time. Beat the mixture after each egg to fully incorporate it.
- Add bananas and walnuts, if you have them.
- Add all dry ingredients (flour, salt, baking soda, vanilla extract) to bowl. Using a spatula or large fork, mix all ingredients thoroughly, but minimally. The secret is to mix as little as possible but to mix all the ingredients together.
- Pour into a buttered loaf pan (my trick to do the buttering is to take the paper from the stick of butter and just invert it, spread it all over - kill to birds with one stone and you don't waste food!).
- Bake for one hour at 325 degrees. Remember to rotate your loaf pan halfway in between if you have a shoddy oven like me that doesn't heat evenly. Check on it about 50 minutes in, put in a toothpick, if it comes out clean, it's done.