It was a long journey to finding the perfect recipe for a banana bread that was moist on the inside, crispy on the outside, not too dense and not too sweet.
Those of you that know how I typically operate know that I review dozens of recipes before settling on a game plan for my own version. I will experiment and Larry loves being the tester, so it works out for him. Usually, I can review a few, and pick the things I like and don't like, and get really close on the first try. That was NOT the case for banana bread.
To be honest, I am not the best baker, and so it is truly a challenge to come up with baking recipes that meet my expectations and also my skill level.
"Mimi, can I help you?" - 6-year-old granddaughter, Scarlette
This is something easy enough to prepare that I was able to include my granddaughter as a helper. Of course the best part for her was licking the spatula, but she was able to mash bananas and crack eggs, so she truly felt like she was helping.
The BEST Banana Bread
Ingredients
2 bananas, very ripe and soft
1/3 cup butter, melted
1/2 teaspoon baking soda
1/8 teaspoon of salt
1 teaspoon pure vanilla extract
1/2 cup sugar (up to 1 cup for those who have a sweet tooth)
1 large egg, beaten
1 1/2 cups all-purpose flour
Directions
Preheat oven to 350 degrees, and butter an 8x4 loaf pan.
Mash bananas with a fork in a mixing bowl until completely smooth.
Add melted butter.
Mix in baking soda and salt and mix well.
Add remaining ingredient and stir until combined and smooth.
Pour mixture into loaf pan.
Bake for 1 hour, or until golden brown and a butter knife comes out clean.
Cool completely before serving.
After cooling, I like to serve with my whipped cream frosting and fresh bananas. Drizzle with caramel for an added touch.
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