About the only thing I like better than my Pumpkin Bread is a really, really good Banana Bread. I can’t tell you how many Banana Breads I’ve tried over the years. This one, right here, is my fave. I love it, the folks love it. My Da dubbed it the “Best Banana Bread I’ve ever had.”
Classic Banana Bread
I’ve tried Cook’s Illustrated, numerous Sarah Lee copycats, my cousin’s (sorry girl!), my Mother’s, my Grandmother’s and countless others. I’ve tried Banana Bread with buttermilk, milk, cream cheese, yogurt, sour cream, oil, shortening, applesauce and butter. And Banana Bread with all kinds of add-ins.
Classic Banana Bread
Over the past 35 years I’ve gone from simple to increasingly complicated, and back to simple, again. This recipe seems almost too good to be true. It doesn’t look much different than any other banana bread. But it is. It really is. It’s soooo good.
Classic Banana Bread
Perfectly moist, not too heavy or dense, it has a crusty little top that’s beautifully browned. Well behaved, it turns out of the pan and slices beautifully. And the banana flavor comes through. I’m trying not to think about it tucked away in the kitchen. I’m trying really hard…
You might want to see if a store in your area doesn’t sell brown bananas at a reduced rate, and you can always just toss your brown bananas in the freezer. Pull them out and peel them when you’re ready to cook and defrost them in the microwave.
Classic Banana Bread
Classic Banana Bread
- 1 stick (1/2 cup) butter, softened
- 1 cup sugar
- 2 eggs, beaten
- 4 medium bananas, blackened in spots and finely crushed
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla (or 1 tablespoon rum)
Preheat oven to 350 degrees.
Beat butter until lightened in color, add sugar, scraping down sides and continue to beat until light and fluffy. Add eggs and crushed bananas all at once and mix until combined.
In another bowl, mix together flour, baking soda and salt. Add to banana mixture and mix until just combined. Add vanilla (or rum) and turn into a well greased and floured 9 x 5 pan.
Bake for about an hour to an hour and ten minutes, until a tester comes out with a few moist crumbs. Remove from oven and cool on a rack for 15 minutes or so, covered by a clean towel. Turn out bread.
from the kitchen of http://www.frugalhausfrau.com
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This is a special week for me: I’m still cohosting Throwback Thursday with Quinn, Carlee, Meaghan & Alli (click on the link) of course, but I’m also a cohost on Angie’s Fiesta Friday! Scarlett from the Unwed Housewife is my cohost, so stop by and check out her blog, too. 🙂
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