Banana Bread |
This is my tried and true, handed-down-from-my-mom recipe for banana bread.
As you can see I've made a few notes over the years to make sure I get consistent results. |
The baking times vary depending on the size of loaf pans I use.
I use the single loaf size if we aren't planning to share a loaf. |
You may notice this inverted loaf is gently coated in sugar. Instead of greasing and flouring a loaf pan, try grease and then lightly sugar it instead. I do this when I bake cakes too. You'll note this came out of the pan smoothly.
These two are a nice size to use when I want to make one and then take a fresh-baked loaf to a neighbor (sorry I didn't do that this morning Dayna)!
These Pampered Chef loaf pans are what I use when making mini loaves for bake sales or special little gifts for the holidays.
Here's the easy part:
Preheat the oven to 350.
Measure carefully and stir together the dry ingredients in a mixing bowl.
In the blender put the eggs, ripe bananas, sugar, and lastly the butter.
(I cut the butter into 4 chunks. It seems to blend easier that way.)
Pour the banana mixture over the dry and mix them together.
Pour into the prepared pan or pans and bake!
My large loaf took 50 minutes today because the bananas were a bit large. So always test your loaf with a toothpick to make sure it's thoroughly baked. The toothpick should come out clean when inserted in the middle.
Invert the loaf pan onto a cooling rack and let that melted sugar soak into the bread for about 5 minutes.
Slice and enjoy!
I make this bread often and keep it on hand for JoPapa's breakfasts. I haven't tried shipping this, but if you ask me nicely, I might be convinced to send or bring one to you...for the right price of course.
:-)
Or, you might try baking it yourself so your house will smell as yummy as mine! Your family will love it too!
Are you SURE you don't have any to share?
ReplyDelete