Hello my fellow travellers,
Today’s recipe was requested by my sister-in-law who had left over ripened bananas. She dropped them off at my house so I could whip up a quick bread. Suffice to say, the house smells amazing after the bread comes out of the oven.
The key is to have very ripe bananas and very soft butter for the recipe. That means leave the butter out the night before if you have to (as long as it won’t melt). Another key factor is to NOT over mix the batter while adding flour otherwise you’ll end up with a brick of bread not a moist loaf of banana goodness.
What I like about banana bread is that you can virtually add anything into the bread batter like walnuts, chocolate chunks, pecans, etc. So the sky is the limit on what you want to throw in. Well…not if it’s something absurd like gummy bears or something.
Question of the Day
What’s your favorite sweet bread?
1 cup all purpose flour
1 cup whole wheat flour
1 tsp baking soda
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup brown sugar
1 tsp pure vanilla extract
3 ripe bananas, mashed
1/2 chocolate chips
- Preheat oven to 350 degrees and light grease a 9×5 inch loaf pan (I like my pyrex glass pan for easy clean up). Also, trace the bottom of the pan on some parchment paper and place paper on the bottom of the pan as reinforcement (the cake comes out wonderfully easy).
- In stand mixer bowl or a medium bowl, cream butter and sugar together until fluffy. Add eggs one at a time. Add vanilla and bananas.
- Add flour in batches and slowly fold the flour into the batter – careful not to overmix. Even if you see flecks of white flour it’s alright.
- Pour batter into greased pan and bake for 50 to 60 minutes. I would check at the 50 minute mark with an inserted toothpick that should come out clean.
- Let the smell waft through the house and in my case the apartment hallway corridor.
- Enjoy with tea or coffee.