I was not a fan of banana breads, nut breads, really most any quick breads. That is until I found this recipe years ago in Penzey magazine. I have made it so many times and made so changes to lack of an ingredients in the pantry that it has become mine ( at least in my brain).
I would put so much softened cream cheese ( an ode to good old finger sandwiches)that I had no idea what was under it. But I love this one and started by making mini loaves and freezing them , and they do freeze well, then I decided who is fooling who so now I just make the regular loaf size, double the recipe and freeze a load or two and we chow down on the remaining.
This recipe has served us well in the holiday gifting department as well. It is amazing how people just look at you in wonder when you give them a gift from the kitchen. It is usually something that they are not used to. Although, I do hear that banana bread is the new indoor sport since the Covid-19 had made it’s presence known. But I promise I have been making this particular recipe for years and at least once or twice made 30+ breads for my parents to give as gifts at their church. This and cranberry orange are my favorites. But I am testing a lemon/ blueberry and a lemon/raspberry so will posting those soon hopefully.
Back to this particular bread. Please try this easy, forgiving , gifting or keeping recipe!
Really Good Banana Bread
Ingredients
- ½ cups granulated sugar
- ½ cups light brown sugar
- ½ cups butter, salted or unsalted softened
- 2 eggs
- ½ tsp pure vanilla extract
- 3 bananas very ripe and peeled
- 1 ¾ cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp pumpkin pie spice mix
- pinch salt
Instructions
- preheat oven to 400°
- spray a 5x9 loaf pan
- Cream bananas and set aside
- In another large bowl cream together sugars an butter until fluffy( some times mine doesn't look so fluffy, so I go with well combined but not over worked. Add one egg at a time. Beating between additions. Add banana puree,
- In a separate bowl sift together( or combine very well because alot of us do not had an actual sifter any more)flour, baking soda, baking powder , salt and pumpkin pie spice.
- Add dry ingredients to wet ingredients mixing until just combined.
- Scrape batter into loaf pan ( I always have an extra loaf pan or muffin pan ready just incase the mixture is too much for the one pan)
- Baked at 400° for 10 minutes then lower temperature to 350° and baking for 45-55 minutes ( until toothpick comes out clean and the bread is set) I really start checking at 40-45 minutes because you do not want to over bake
- Remove to a rack to cool for 5-10 minutes, carefully run a knife around edges and remove from plan to cool completely. Wrap with plastic wrap and place in zip bag for freezing
cups
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