After all the baking of the holidays the last thing I wanted to do was bake more sweets, but sometimes necessity wins out. My kids are home all day for winter break and all they want to do is eat and argue. As much as they argue there is one thing that they all agree on, banana bread. I have been making this same recipe for years. The kids love how delicious it is and I love the simplicity and versatility.
Moist, flavorful, easy to make this banana bread is super versatile. Substitute banana for the equal amount of pumpkin puree, sweet potato puree, applesauce, yogurt or sour cream. Mix in chopped fruit, chocolate, nuts, or citrus zest. Customize it to fit what you have on hand and whatever you're in the mood for.
Gather your ingredients
1 cup granulated sugar, 1 stick unsalted butter, 2 large eggs, 1 cup mashed bananas (3 medium ripe), 1 tablespoon milk, 1 teaspoon ground cinnamon, 2 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt
Preheat oven to 325 degrees Fahrenheit. Butter a 9x5x3 inch loaf pan, and lightly dust with flour.
Mash bananas in a small bowl with a fork. Three bananas should equal about 1 cup, if not, add more banana. Add cinnamon and milk and stir to combine.
Cream butter and sugar and add eggs. Combine and stir in the banana mixture.
In a separate bowl measure dry ingredients and stir to combine.
This is a job I usually give to the littlest of helpers.
Add dry ingredients to the cream mixture and pour into prepared loaf pan.
Bake for 1 hour to 1 hour and 10 minutes, until bread is no longer jiggly in the middle or until a toothpick can be inserted and cleanly removed.
Cool at least 15 minutes.
Run a knife around edges and invert to remove from pan.
Cut into thick slices and serve warm with butter and honey or a scoop of ice cream.
If you try this recipe I want to know what you think and how you've customized it. Leave a comment and let me know and don't forget to take a picture and share it on my facebook page or tag me on instagram.
Banana Loaf Bread
by Tristin Rieken of ONEarmedMAMA.com based on a recipe from restaurateurs Susan Feniger and Mary Sue MillikenIngredients
- 1 cup granulated sugar
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 2 large eggs
- 3 ripe bananas (about 1 cup mashed)
- 1 tablespoon milk
- 1 teaspoon ground cinnamon
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Preheat the oven to 325 degrees F. Butter a 9x5x3 inch loaf pan, and dust lightly with flour.
- Cream the sugar and butter in large mixing bowl until light and fluffy (mixer works best but can also use a whisk).
- Add eggs one at a time, beating well after each addition.
- In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. Add banana mixture to creamed mixture and stir until just combined.
- In another bowl, mix together the flour, baking powder, baking soda and salt (or add dry ingredients to the top of creamed banana mixture and stir dry together before mixing into wet ingredients). Mix until flour disappears.
- Pour batter into prepared pan.
- Bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean.
- Cool for at least 15 minutes.
- Loosen edges with butter knife and invert to remove from bread pan.
Yield: 1 loaf