Dessert & Baked Goods » Banana Bread
Every family has a recipe for banana bread. Some fantastic, some so-so. This one's a keeper. Chloe Rosen mixes up a batter that's perfectly textured, in fact, "lumpy" is the description that suits exactly what you're looking for. Her recipe bakes up a loaf of scrumptious bread that's great served warm, room temperature, plain, or topped with whipped cream. Just the treat to pop in a lunchbox too.
Print RecipeIngredients
Wet Ingredients
- 4 very ripe bananas
- 2 eggs, beaten well
- 1 stick (½ cup) butter, room temperature
Dry Ingredients
- 1¼ cups flour, sifted
- 1 cup sugar
- 1 tsp baking soda
- ¼ tsp salt
For Baking
- nonstick cooking spray or butter
Special Equipment
- potato masher
- pastry knife
- loaf pan
How-to
Preparation
- Lightly grease a loaf pan with butter or nonstick cooking spray and set aside
- Preheat oven to 350º
Mix Wet Ingredients
- Mash all bananas with a potato masher. Then add in your beaten eggs
- Add in the softened butter, in pieces, and incorporate into the bananas and eggs using a pastry cutter until you see just tiny pieces of butter in the mix and set aside
Mix Dry Ingredients
- Sift flour, sugar, baking soda and salt into a separate bowl and stir to combine
Combine Ingredients & Bake
- Add dry ingredients into wet and stir just to combine, so that you have a thick mixture, all moist. Don't over-mix, batter should be lumpy
- Pour into the greased loaf pan, and bake in a 350º oven for about 1 hour. Stick with a knife to determine if it is cooked through. Bread should be golden brown on the outside
- Remove from oven when done and let cool before slicing
Comments (1)
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Posted Tuesday, September 7, 2010, at 8:21 am by mzpuppies:that looks awesome --i will be trying that real soon--great presentation--thank you
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