I had to double check and was floored that I hadn’t already posted this recipe. BG has been on a banana kick lately and the topic of banana bread came up and the fact that I’m never allowed to make it because no one ever leaves me any bananas to ripen. They always get eaten. In an effort to prevent this from happening, I had to buy 3 large bunches last week. Even then, I only had enough because I had a lonely, solitary banana hanging out in my freezer for just this purpose.
Like most of my recipes, this one is pretty simple and easy.
Banana Bread Recipe
1 C. Sugar
1 /2 C. Butter, softened (may use shortening)
1 1/2 C. Mashed, Ripe Bananas (apx. 3-4 medium bananas)
1 T. Lemon Juice
2 C. Flour
3 tsp. Baking Powder
1/2 tsp. Salt
1 tsp. Vanilla
*Chopped Nuts Optional
Preheat oven to 325°. Cream together sugar, butter and eggs. Add mashed bananas and lemon juice and mix until well blended. Add in flour, baking powder, and salt. Mix until fully blended. Blend in Vanilla. Pour into greased bread pan. Bake for 55 to 65 minutes or until toothpick inserted in the middle comes out clean.
When I say ripe bananas, I mean ripe. I’ve used bananas that are nearly black (they always look like that if I’ve frozen them). I honestly like it better when I use a more ripe banana as you get better flavor. If they are too close to yellow, this is a whole lot more bland. The ones pictured above are almost too yellow for me. I also puree mine in a blender, but you can always hand mash them if you want.
I only exclusively use butter instead of shortening and a blended wheat and white flour. Again, for me this is about taste preference more than anything, but these things will make the finished bread darker.
By the time everything gets mixed, you end up with a really thick batter. It should be just thick enough that it is kind of hard to pour, but not thick enough to be dough consistency.
You can use this recipe for muffins, just modify the cooking time down and check them after about 30 minutes. I have notes that my mini muffins cook for 20 – 25 minutes, so larger muffins would be a bit longer. Sadly, it has been a while, so I don’t have a count of how much a single batch makes.
It is rare that I make banana bread as a single batch because it goes way too fast to only have a single loaf. It is easy enough to double the recipe and get two good size loaves.
The absolute best way to eat this? In thick slices with butter, right out of the oven. Think my kids will murder me if I eat it all before they get home?