I hope you are enjoying this beautiful day! For those of you in Southern Texas, this weather has been such a relief from the 100+ temperatures and the blistering sun. Some might say 75 F with a breeze is still really hot, here we say it is time to open the windows and turn off the AC. Since the weather has given us some relief, time to heat up the kitchen and bake up a storm!
So today we have a very simple and straightforward banana bread recipe. This recipe I love because it is so versatile. I use this recipe as a base for banana bread and then add in other fruits, nuts or flavorings to give it an additional kick of flavor. This particular example pictured, I have added dried cranberries. Some other ideas are; fresh strawberries, fresh blue berries, dried cranberries, raisins, or any variety of nuts.
You will need:
1/2 Cup Butter (Room Temperature)
1 Cup Sugar
2 Medium Eggs
3 Large Bananas, crushed (I used over ripened bananas, they are softer)
1/2 Cups Milk
2 1/2 Cups Flour
1 Tsp Baking Powder
3/4 Tsp Baking Soda
1/2 Tsp Salt
1 Cup Fruit or Nut (Optional)
Pre-Heat the oven to 350 F.
Meanwhile, peel the bananas and place them in a bowl or your mixer.
Mash the bananas as best as you can, it is ok if there are some small chunks still in it. I generally use over ripe bananas for this recipe because they are softer and easier to mash. Plus it is so much better than just throwing them away.
Whip the butter to a smooth consistency, add the sugar, eggs and then milk, mix well. Now you will need to add the dry ingredients; baking powder, baking soda, salt and flour. Some recipes tell you to mix the dry ingredients separately and then pour into the wet mixture. I haven’t come across a time where this really made a difference in how the recipe turned out. Just makes another dish to wash! Generally I add the flour last, after all the other dry ingredients have been mixed in thoroughly. At this point you would add whatever mix in you would like to throw in (fruits or nuts).
Grease the bread loaf pan, so the bread doesn’t tear apart when trying to remove from the pan after baking. Pour the mixture into the bread pan and spread out evenly.
Bake for about 45-60 minutes. My banana bread normally takes at least an hour. I would just start checking in 10 minute intervals after the 45 minute mark. You want the bread to be firm, no jiggle and browned on top. Also you should toothpick check it to make sure it is done internally as well. Turn over the bread pan to remove the bread. Let cool slightly, slice, butter and serve. Voila!
Super easy banana bread in about an hour or so. I hope you enjoy this recipe as much as my family does!