Thursday, April 3, 2014

Banana Bread

Over the last few years, I've made a solid effort to perfect a few basic recipes, including the classic banana bread. This warming breakfast and anytime snack doesn't last very long in my house; my husband has been know to polish off a whole loaf in a day or two. And with good reason!

No matter what you're into, this basic bread has a variation for everyone. After working with a couple variations, this one is my favorite; starting simple, it offers tons of opportunity for customization and to really make this into your own. Personally, I still prefer my banana bread plain and simple - baked up and cut while still warm with a bit of butter. Having tried it though, I also included an oat topping that is also really tasty.

Banana Bread

Here's what you need:

1 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoons salt

1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs
3 overly ripe bananas, mashed
1 teaspoon vanilla extract

Here's what you do:

Preheat the oven to 350 and prep a single loaf pan with cooking spray and flour.

Whisk together the flour, baking soda, and salt, and set aside.

In a separate bowl, preferably in a stand mixer bowl with a paddle attachment, cream together the butter and sugar. Add the eggs, bananas, and vanilla to the butter/sugar mixture, and mix until well blended.

On a low speed, add the flour mixture to the butter/sugar mixture and mix until combined.

Transfer your batter to the prepped loaf pan and bake for 1 hour, or until the knife test proves clean.

Let the loaf sit in the pan until cool, running a knife along the sides to loosen. I usually leave the loaf in the pan and cut in there; but some bakers prefer to remove the loaf from the pan for fear of scratching the pan.


Oat topping - combine 2 tablespoons melted butter, 2 tablespoons brown sugar, and a 1/4 cup oats. Spread evenly on top on of the batter.

Healthier option - sub in whole wheat flour for up to half of the needed amount. I've tried this, and it's good; but it's just too much wheat for my taste.

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