Hi! I’m Laura. This is my first post on Bakeitorium. Yes, I made banana bread for my first post. WHY? My husband asked the same thing (laugh). Yeah, there are a million recipes I could have used to introduced myself. I could have made something interesting, unique, flashy… Truth is, I had two very ripe bananas on my kitchen counter. The way I saw it, there were three options.
Option 1: Throw them away. No one is going to eat an ugly banana.
Option 2: Feed them to the dog. She loves them very much…technically, Bella only gets about half-a-banana…which brought me back to Option 1.
Option 3: Bake banana bread.
I don’t know anyone who doesn’t like banana bread. Around here, I make it and it is gone in a few hours. And, banana bread requires no special ingredients. It is a rare day that I don’t have what is needed on hand.
My banana bread recipe is actually my mother’s. Years ago when I was first out on my own, I wrote down a bunch of my mom’s recipes in a little journal while visiting home. Her banana bread was the first recipe I copied down. I find that interesting – that banana bread was the first one. Hmmm
Anyway, this is a recipe that I would give to my friends. Even the ones that claim they can’t bake. And, I would guarantee them that they couldn’t mess it up. This recipe makes a perfect, single loaf. It smells heavenly while baking, and is moist and full of banana flavor. I especially love the crunchy crust. The best option for a couple of ugly bananas…definitely!
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 2 medium ripened bananas, mashed
- ¼ cup whole milk
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup chopped nuts, optional
- Preheat oven to 350 degrees Fahrenheit
- Grease bottom only of loaf pan.
- Sift together the flour, soda and salt; set aside.
- In a medium bowl, cream together the butter and sugar.
- Add the eggs and mix well.
- Add the mashed bananas, milk and vanilla. Stir until well incorporated.
- Add the flour mixture and mix well.
- Fold in nuts, if using.
- Spread evening in the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool for 10 minutes.
- Invert onto cooling rack.
- Store tightly wrapped.
- Best sliced thick, liberally spread with butter, and warm.