So tired of dry, bland banana brick!!! Excuse me, had to get that off my chest. Here is my tried and true recipe, modified many times until I was satisfied with the result. Eat it warm from the oven, butter melting on a slice, or cold from the fridge with a cuppa joe. This bread is so irresistible that I need to make 3 at a time just to have it last more than a day. In fact the loaf in this photo was pulled out of the oven a little too early and didn’t get the usual high crown on top. It just smelled too good and we couldn’t wait any longer to drop the hammer on the warm, cakey goodness. With ice cream. Mercy.
Makes 1 loaf
Preheat your oven to 350° and grease your bread pan.
With a stand or hand mixer, combine:
1/2 C softened butter
1 C white sugar
Once those are creamed, add:
4 bananas, smooshed (a good task for the rugrat hanging from your apron strings)
1/2 t coconut extract (if you don’t have just double the vanilla- no sweat)
1 t vanilla extract
In a separate bowl, thoroughly combine:
1 1/2 C all purpose flour
1 t salt
1 t baking soda
1/4 t cinnamon
1/8 t nutmeg (if you don’t have, or don’t want, these spices, feel free to substitute apple pie spice, allspice, pumpkin pie spice, whatever you like)
1/2 C chopped pecans or walnuts (optional)
Add dry mixture to wet mixture and stir just until combined. Pour batter into prepared pan and bake for 1 hour. A dry spaghetti noodle stuck into the center should come out clean, not gooey. Cool for about 20 minutes before running a knife around the bread and gently loosening from pan. I like to shake the pan back and forth and feel for the bottom to release before inverting.
Baking powder: It causes your banana bread to rise and gives you that nice crown on top. If the powder has been open more than 6 months you will not have as good of a rise so if you don’t know how old it is, use a new can. Also, it’s not a good idea to buy baking powder in the bulk dry goods section because there is no way to know how long it has been sitting there.
Flour: When measuring flour you want it to be light and airy, not heavy and packed. Before measuring, I use my scoop to toss the flour about in it’s container. Some bakers swear by using a spoon to gently measure it out or to sift it. Keep this in mind if you end up with a dense or dry baked good.