Banana Bread
Posted by Matt on February 17, 2010 in Baking, Photos, Recipes
Tags: Banana Bread
This time of year demands it. A loaf of freshly baked banana bread is something to look forward to, even if you’re spending your days trapped at your desk instead of out skiing the white stuff. I made a loaf last week and was pretty happy with the results, using an old recipe that my family has been following for as long as I can remember.
Banana bread is simple to make and tastes incredible right out of the oven. Whenever I make it, people are blown away by the smell as it bakes. It’s best hot, whether it’s served plain, or with butter, honey, or jam.
This recipe is particularly good because it’s lighter than the cake-y bread recipes but maintains a moist sweetness.
Banana Bread
Makes 1 Loaf
1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspooon salt
1/3 cup room temperature unsalted butter
2/3 cup sugar
2 eggs
2 very ripe bananas
1. Preheat the oven to 350 degrees.
2. Mix together the dry ingredients, combining the flour, baking powder, baking soda, and salt in a bowl.
3. Using a whisk or hand mixer, mix the room temperature butter with sugar in a separate bowl until well-incorporated and light. Once combined, add the eggs into the mixture and beat.
4. Add the dry mixture that you set aside to the wet one incrementally, alternately stirring in the bananas. After each addition, make sure to combine completely.
5. Bake mixture in a greased loaf pan (8 1/2″ x 4 1/2″ x 3″) for about 50-55 minutes. I find that the baking time varies depending on how ripe the bananas are. I like my banana bread less well-done than some, so use a knife to check out the interior before deciding its done. I use a ceramic loaf pan which retains its heat well so the bread keeps baking, even after it leaves the oven.
6. Once it has cooled sufficiently (if you get greedy and don’t let it cool, there’s a pretty good chance the loaf won’t leave the pan cleanly), tap the bottom of the loaf pan until the bread drops out.
Om nom nom nom nom nom
Exactly.
I love banana bread!!! Sometimes I add chocolate chips. And you’re right – it IS best served hot out of the oven
that banana bread looks delectable. thanks so much for sharing that secret with the world – can’t wait to try it!
Yeah, the bread’s smell right out of the oven is as addictive as a narcotic. It’s nauseating in a good way. My roommate came out of his room last time and he was like “that smell is so good it’s not really fair.” I later gave him some bread.
Megan, I’m a banana bread purist but I respect your chip concept.
Suehyun, I’ll tell you what I told your sister, I may be sharing the recipe, but I think it’s all technique.
I LOVE banana bread and I can’t stand nuts so this is an awesome recipe! Seems like every recipe puts walnuts in it.
Agreed.
I was just thinking how sad it was that my bananas got too ripe! And now I am happy about it. Banana bread tonight!
Let me know how it goes!
Word to everything said above. And I have to add: very way cool loaf vessel!
Thanks, Eve! Yours looks great too. Ya! That’s a Le Creuset.