I'm sure everyone has their own very best recipe... right?
Well, mine was my mother's. It's always so moist and flavorful. So I asked her for the recipe and it used 1 and 1/2 ripe banana for a loaf of banana bread.
I freeze my ripe bananas. I usually wait until they are So So ripe, like black spots have started to cover the whole banana. I then freeze them. So in 2-3weeks, I usually have enough over ripened bananas in the freezer to make a loaf of bread. I thaw the bananas on the counter top a few hours before I bake it. They get really mushy and slide right out of the skin. ewww :)
A few adaptations to the recipe for me are: I top the top with some semi sweet chocolate chips and some sprinkle of sugar. I also add a splash of cognac/whiskey to the batter. mmm
Also as a side note, at the stage of creaming the butter/sugar/ eggs, I try to really incorporate as much air into it. Enjoy!
- 1 cup granulated sugar
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 2 large eggs
- 3 ripe bananas
- 1 tablespoon milk
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
Spread slices with honey or serve with ice cream