This is one of those recipes that has been in our repertoire since long before we started this blog, and somehow we never got around to posting it. I vaguely remember a time before this recipe came along… when we made a few mediocre banana breads, never finding anything quite right. Then we made this one. So so so good. Wonderfully moist and flavourful, and just yummy. If you have any browning bananas on hand, go and make this right now. Today. You won’t regret it.
Banana Bread (Recipe courtesy of joyofbaking.com)
- 1 3/4 cups all-pourpose flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (or a touch more)
- 2 large eggs, lightly beaten
- 8 tablespoons unsalted butter, melted and cooled
- 3 very ripe bananas, mashed (plus one more sliced for garnish, if you have it)
- 1 tsp pure vanilla extract
- Preheat oven to 350°F and place rack in the middle of the oven. Butter and flour a 8 cup loaf pan, set aside.
- Mix flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
- Combine mashed bananas, eggs, melted butter, and vanilla in a medium bowl.
- Lightly fold wet into dry – and DO NOT overmix. It’ll end up tough if it’s too mixed up. You just want it so there are no dry bits.
- Spread into the prepared pan, and garnish with sliced banana if you have it.
- Bake for 55-60 minutes or until a toothpick comes out clean.
Note: You can also add nuts if you’d like – though I never do. If you want, toast them first, and mix them into the wet ingredients. The recipe recommends walnuts or pecans.
Tags: banana bread