Banana Bread Recipe
I'm baking banana bread today and, after sending an LJ-link for my fruitcake recipe to a friend, I thought I ought to post this one as well.
Banana Bread
0.25 c butter
1 c brown sugar
1 egg, beaten
1.5 c flour
1 t salt
1 t baking soda
1 t baking powder
1 t cinnamon, 0.5 t nutmeg, and/or 0.25 t cloves (if desired)
4-7 ripe or over-ripe bananas*
0.5 c chopped walnuts (or brazil nuts)
0.25c more nuts (whole or chopped) for top of loaf (optional)
* The original recipe asks for 3, but more bananas make the loaf even more moist and dense and super-banana-y which I really love, so I always use at least 5 or 6. Eight bananas is about where it starts to get too heavy and might fall. Whenever I have bananas get too ripe to just eat, I toss them in the freezer until I have enough to make this recipe. Then I thaw them - in a bowl because they are super-mushy and leaky after being frozen - and just break off the stem and squeeze the whole banana out of the end into the batter as needed. It is disgusting, but makes delicious banana bread!
Preheat oven to 325ºF
Grease one large loaf pan (you can make 2 smaller loafs, but they won't be as moist)
Line pan with greased parchment paper (if the pan has a tendency to stick)
Cream butter
Beat in sugar until fluffy
Beat in egg
Sift together dry ingredients
Add dry ingredients alternately with (peeled!) bananas to butter mixture, in 3 lots, beginning and ending with flour, until just blended (small banana lumps are OK - and possibly even desired)
Mix in 0.5c chopped nuts
Pour batter into prepared pan
Top with remaining nuts (if using)
Bake at 325ºF until knife or wood skewer inserted into center of loaf comes out just-barely clean (60-70 minutes for single loaf, 45-50 minutes or so for 2 smaller loaves)
Cool 10 minutes and turn out of pan onto rack
Cool completely before serving (the banana flavour does not come through as well when warm)
For a real treat: Slice the loaf as you would a loaf of bread and use softened ice cream to make sandwiches with the slices, then wrap individually and freeze. Banana Bread Ice-Cream Sandwiches! You will thank me later. *nods*
B.
Banana Bread
0.25 c butter
1 c brown sugar
1 egg, beaten
1.5 c flour
1 t salt
1 t baking soda
1 t baking powder
1 t cinnamon, 0.5 t nutmeg, and/or 0.25 t cloves (if desired)
4-7 ripe or over-ripe bananas*
0.5 c chopped walnuts (or brazil nuts)
0.25c more nuts (whole or chopped) for top of loaf (optional)
* The original recipe asks for 3, but more bananas make the loaf even more moist and dense and super-banana-y which I really love, so I always use at least 5 or 6. Eight bananas is about where it starts to get too heavy and might fall. Whenever I have bananas get too ripe to just eat, I toss them in the freezer until I have enough to make this recipe. Then I thaw them - in a bowl because they are super-mushy and leaky after being frozen - and just break off the stem and squeeze the whole banana out of the end into the batter as needed. It is disgusting, but makes delicious banana bread!
Preheat oven to 325ºF
Grease one large loaf pan (you can make 2 smaller loafs, but they won't be as moist)
Line pan with greased parchment paper (if the pan has a tendency to stick)
Cream butter
Beat in sugar until fluffy
Beat in egg
Sift together dry ingredients
Add dry ingredients alternately with (peeled!) bananas to butter mixture, in 3 lots, beginning and ending with flour, until just blended (small banana lumps are OK - and possibly even desired)
Mix in 0.5c chopped nuts
Pour batter into prepared pan
Top with remaining nuts (if using)
Bake at 325ºF until knife or wood skewer inserted into center of loaf comes out just-barely clean (60-70 minutes for single loaf, 45-50 minutes or so for 2 smaller loaves)
Cool 10 minutes and turn out of pan onto rack
Cool completely before serving (the banana flavour does not come through as well when warm)
For a real treat: Slice the loaf as you would a loaf of bread and use softened ice cream to make sandwiches with the slices, then wrap individually and freeze. Banana Bread Ice-Cream Sandwiches! You will thank me later. *nods*
B.