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Banana Bread Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 c. all-purpose flour
1 1/2 tsp. salt
4 overripe bananas
1 c. sugar
3/4 c. unsalted butter, melted and cooled
2 large eggs
1 tsp. vanilla
1/2 c. finely chopped pecans (or nut of your choice)
Confectioners’ sugar, for dusting
Directions:
Directions:
Preheat oven to 350º F and lightly grease a 9 by 5-inch loaf pan. (I often use 3 small loaf pans.)
In a large bowl, combine the flour, baking soda, and salt; set aside.
Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don’t get concerned if the banana bread develops a crack down the center of the loaf… that is typical.
Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.
Personal Notes:
Personal Notes:
This is good with cream cheese, plain, or with butter. It is also good to toast and dust with confectioners’ sugar.

 

 

 

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