I love my banana bread recipe. It's passed down from my Grandma Jean who was the cooking/baking extraordinaire of comfort food. Not only is it super dense, moist and delicious, it's also one of the simplest baking recipes I know. You throw every thing in a bowl and mix. Literally.
3 mashed, overripe bananas
1/2 cup butter or margarine
1 cup sugar
2 cups flour
1/2 t salt
1 tsp baking soda
1 tsp vanilla or 1/2 tsp cinnamon
For Chocolate Chip Walnut Bread, add in:
1/2 cup walnut pieces
2/3 cup semisweet chocolate chips
Mix together and bake at 350 in a greased 9x5 loaf pan for 1 hour.
My Very Best Tips for Banana Bread
1. Whenever you're baking with bananas, you want to use overripe banana. And when I say overripe, I mean brown all around. You want them to basically fall out of the peel into the bowl. That's the key to bringing any banana recipe to its full potential.
2. Some grocery stores sell bunches of overripe bananas. If you see them, grab a bunch and stick it in the freezer till you're ready to bake one day.
3. Or, if you're like me and always seem to have one banana that doesn't get eaten before it goes bad, start collecting them in a certain part of your freezer so you'll be ready to bake at the drop of a hat.
4. Did you know banana bread isn't best right out of the oven? I know it smells amazing, but waiting for it to cool to room temperature will result in a better texture and flavor. To eat it at its prime, let it cool completely, then wrap it plastic wrap and don't try it until the next day. It will be extra moist!
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| Moist and chunky Banana Bread |
3 mashed, overripe bananas
1/2 cup butter or margarine
1 cup sugar
2 cups flour
1/2 t salt
1 tsp baking soda
1 tsp vanilla or 1/2 tsp cinnamon
For Chocolate Chip Walnut Bread, add in:
1/2 cup walnut pieces
2/3 cup semisweet chocolate chips
Mix together and bake at 350 in a greased 9x5 loaf pan for 1 hour.
My Very Best Tips for Banana Bread
1. Whenever you're baking with bananas, you want to use overripe banana. And when I say overripe, I mean brown all around. You want them to basically fall out of the peel into the bowl. That's the key to bringing any banana recipe to its full potential.
2. Some grocery stores sell bunches of overripe bananas. If you see them, grab a bunch and stick it in the freezer till you're ready to bake one day.
3. Or, if you're like me and always seem to have one banana that doesn't get eaten before it goes bad, start collecting them in a certain part of your freezer so you'll be ready to bake at the drop of a hat.
4. Did you know banana bread isn't best right out of the oven? I know it smells amazing, but waiting for it to cool to room temperature will result in a better texture and flavor. To eat it at its prime, let it cool completely, then wrap it plastic wrap and don't try it until the next day. It will be extra moist!
5. For those of you who can't wait a whole day to dig in after smelling the wonderful aroma of banana bread in the oven, here's a tip. Set aside 1/2 to 2/3 cup of batter before pouring it into the loaf pan. While it's baking, you're set to make two incredibly hearty and delicious banana pancakes!
6. Once you try the pancake trick once, you may even want to downsize the bread to a smaller loaf pan so you have more pancake batter to work with :) This trick applies to any sweet bread recipe. I highly recommend trying it with Pumpkin Bread batter.
7. For the pancakes, start with a lower temperature in your pan and a longer cook time. The batter has more sugar than a standard pancake recipe and will burn at a high heat.
Happy Baking!
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