Let’s talk banana bread. Well, let’s see, what is there to say? It’s delicious, and this special recipe will do you the trick. Ever since I discovered this recipe, it’s really the only one I use every time I make banana bread.
The banana bread comes out very banana-y (with no artificial banana taste, that’s a huge plus!) The texture of the bread is perfect, not too cake-like, and not too firm.
I did change a few things- the amount of sugar, I also added a teaspoon of vanilla extract and a cup of chopped walnuts. Oh, and I couldn’t find my regular-sized loaf pan, so I used a smaller load pan and a small round pan.
Here is the recipe with my slight modifications.
3/4 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts
Preheat the oven to 325 degrees F. 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, cinnamon, and vanilla extract. 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.
Coat the chopped walnuts with a thin layer of flour (so they don’t sink to the bottom), and fold it in the batter.
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.
Feel free to eliminate the walnut. You can also add any other nuts, or chocolate chips.
Serve your banana bread with coffee in the morning, ice cream as dessert, or both for breakfast and dessert. I love to toast it so it’s got a crispy top and warm on the inside.