I don’t know what is going on in this house but the last couple of weeks I have bought bananas but nobody seems to be eating them. So what do we do when we have very ripe bananas in the house? Well, make banana bread of course. This is going to be a picture heavy post. I am obsessed with banana bread. Love it! Can’t you tell?
I used the recipe that my sister uses with a few modifications. It turned out so good. Love to eat banana bread with a nice cup of coffee.
Banana Bread – heavily adapted from Crust and Crumb
- 8 ounces flour (1 3/4 cup)
- 1/2 TBSP baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 6 TBSP butter, room temp
- 8 ounces sugar (6 ounces brown, 2 ounces white), I used 3/4 c Brown and 1/4 c white sugar
- 2 large eggs, room temp
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 11-12 ounces very ripe banana (about three medium), mashed
- 3/4 cup lightly toasted, coarsely chopped walnuts, I omitted this. I don’t like nuts in my bread. yuck! 🙂
1. Sift flour, baking soda, baking powder and salt.
2. Using a standing mixer fitted with the paddle attachment or using a hand mixer, cream butter and brown sugar until light and fluffy – about 2 minutes.
3. Mix in eggs one at a time, incorporating each egg before adding the next. Mix in vanilla and continue beating for 2 to 3 minutes until light and fluffy.
4. Mix in 1/3 of the dry ingredients, then 1/3 of the buttermilk, then 1/3 of the mashed bananas. Continue in this manner until all the ingredients are incorporated and the batter is smooth. Stir in walnuts.
5. Preheat oven to 350 degrees and grease one 9×5 loaf pan. Bake for 45 minutes then reduce the oven temperature to 325 degrees. Bake for an additional 15 minutes or until baked through. The safest way of knowing if it is finished is to test them with a probe thermometer. The internal temperature should be 180 – 185 degrees.
6. Let the loaf cool in the pan for 10 minutes, then turn it out on a rack to cool for at least one hour before slicing.