Over the past few months, I have promised several people that I would share my favorite banana bread recipe. It is not my own recipe, it is just my favorite. I mean, it’s hard to improve on a Betty Crocker recipe (but I think I managed, just because of my own special touches). The original recipe is here, which I found in a magazine-style recipe collection titled “Brunch”. I love brunch. Not because I’m pretentious and like to say things like “Let’s do brunch.” No, it’s because mornings come too early and I don’t like to cook in the early mornings, so if I’m cooking in the morning, it’s more likely to be a late breakfast/early lunch kinda thing, which is typically referred to as “Brunch”. (It’s laziness, not pretentiousness…lol)
Yesterday was a day off from my “day job”, so we had dinner early, which gave me time to make banana bread for dessert. The pictures and recipe, along with my commentary follow below:
Gather your ingredients:
1 1/4 cups sugar
1/2 cup butter or margarine, softened
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
You’ll see in the picture that I am using the vanilla sugar and vanilla extract I made back in April. I also had the girl child make some butter while I was gathering all my ingredients, and this produced just a bit of buttermilk, so I included that in the recipe so it didn’t go to waste. I love getting all the use out of our food as we possibly can!
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2×4 1/2×2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
Mix sugar and butter in large bowl. Stir in eggs until well blended.
- Add bananas, buttermilk and vanilla. Beat until smooth.
I know you’re “supposed to” mash the bananas before adding them. But I hate taking the extra step and dirtying an extra bowl (that I’ll have to argue with the kids about getting washed. Too much effort…). I use very brown bananas, smash them a little while they’re in the skin, and then you can use either a strong whisk or a potato masher to mix them into the batter.
Stir in flour, baking soda and salt just until moistened.
Stir in nuts. Pour into pans.
If it is ever said that I’m an evil mother who doesn’t care what her children like/want, let this serve as proof to the contrary. Banana bread needs walnuts. The girl child doesn’t like them. So, I mix nuts into just half the batter, and divide the batter in the pan so we get a half loaf with and a half loaf without walnuts. Then I sprinkle extra nuts on top for easy identification of which side is which.
Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
If you’re patient, you’ll let it cool completely like the recipe says. But if you’re me (or anything like me), you’ll wait just until it’s cool enough to touch and slice into it so it’s still nice and warm and the freshly made butter melts right into it! YUM!