Banana Bread

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Banana BreadDo you have some of those yucky brown bananas lying around. So do I … or so DID I. Once they start to turn a little brown and spotty the kids won’t touch them and I actually just keep them around until they turn really brown and gross looking. It is only when they are brown and gross that their potential to make really fantastic banana bread is unlocked.

I like  a little chew to my banana bread. So many recipes are like  heavy and sometimes greasy cake and some people prefer that, but I like it to be a little more like bread. This recipe is also super, dooper quick to whip up. Plus, I have a thing for butter and this recipe has butter instead of oil. Again, score, score, score, for this  banana bread recipe.

Unfortunately, this banana bread doesn’t last very long and we have to restart the waiting game for the yucky brown bananas again. The worst possible scenario is when you only have one brown yucky banana, because it isn’t enough to make banana bread and it is still an eyesore in the kitchen. (These work great for smoothies, I know, but it is still a disappointment that there is no banana bread in the equation.)

Banana Bread

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Banana Bread

Ingredients

  • 5 tablespoons butter, softened
  • 1/3 cup sugar
  • 2 eggs
  • 2-3 very ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon (optional)
  • 1/2 cup nuts, chopped (optional)
  • 1 teaspoon coconut extract (optional)

Instructions

  1. Preheat oven to 350 and grease 1 large loaf pan or 3 small loaf pans
  2. In a medium size bowl, cream together butter and sugar. Add banana, eggs, extract(s) and stir until eggs are well incorporated.
  3. In another medium bowl combine dry ingredients.
  4. Add dry ingredients to wet ingredients and stir until just combined. Add nuts if desired at this point
  5. Pour batter into greased loaf pan(s)
  6. Bake 50 minutes for full size loaf or approximately 30 minutes for mini-loaves, until toothpick inserted in the middle comes out clean.
http://eatthinkbemerry.com/2014/02/banana-bread/

Recipe Adapted from The Joy Of Cooking via The Fresh Loaf http://www.thefreshloaf.com/recipes/bananabread

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Comments

  1. says

    This looks so tasty, ladies! I love making banana bread and typically go for the cakey kind, but sometimes am in the mood for a thick slab of bready banana bread like this. Can’t wait to try it. Thank you for sharing the recipe. Pinning.

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