Few things say home and Mom more than a fresh loaf of banana bread that has to be made because all those bananas you bought to start your new diet are just turning brown and soft on the unused food portion of your counter. This a recipe to get you started. Banana bread is a pretty robust non-yeast bread that can handle a lot of variation so once you get you version going, have some fun. I like to add walnuts and sometimes raisins, but I try other things as well.
- 2-3 Bananas – the browner and musher the better
- 1 Egg – beaten
- 215 g Flour – 1.5 cups
- 100 g Sugar – ~0.5 cups (can and more if you like sweeter bread)
- 75 g Butter – softened
- 1 tsp Vanilla Extract
- 0.5 tsp Baking Powder
- 0.25 tsp Salt
- 0.5 cups Walnuts – chopped (optional)
- Mise en Place – measure and prepare your ingredients prior to starting.
- Preheat oven to 350 F.
- Put bananas in a large bowl and mush with a fork or pastry knife.
- Add sugar, butter, egg, salt, vanilla extract and baking powder. Mix well. You can use a mixer, but I usually just use a fork.
- Add flour in stages to not only get a better blend, but to ensure you don’t get too dry a mix. You want the dough firm, but very moist.
- Add walnuts or your other flare items. I would discourage shredded carrots, I tried it once during a health food phase, but no.
- Pour into a bread loaf tin, or a small baking pan.
- Bake ~1 hour
- Take out and let cook in the pan for 10 mins to firm up. This is a soft bread without much structure so letting it cool is your friend.
- Let cool further on a cooling rack for up to 30 mins before slicing. If you are not going to eat this in a day or two, store in the fridge, that will buy you a few more days.