The Best Banana Bread (or Muffins)
I usually end up making banana bread when I notice that the bananas on the counter are getting a bit brown. I don’t like to throw out any food, so I convert it to something my family is happy to eat.
This is a simple recipe that makes the most yummy banana bread. My family loves to eat it for breakfast, but it’s great all day long. You can make it with or without nuts. I like it with pecans.
Here’s how you do it:
Ingredients
1 cup sugar
1 stick of unsalted butter at room temperature
2 eggs
3 ripe bananas (really ripe ones work great)
1 tbsp milk
1 tbsp cinnamon
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/3 cup chopped pecans (optional)
Directions
1. Preheat the oven to 325 degrees F. Butter a 9x5x3 load pan (like you would use to make meatloaf). I take the wrapper from the stick of butter I use in this recipe and rub it all over the loaf pan. It works and saves on extra butter. Pay careful attention to the bottom of the pan, this is where it tends to stick.
2. Cream the sugar and butter with an electric mixer until fluffy. Then add the eggs 1 at a time, beat well.
3. In a small bowl mash the bananas with a potato masher or fork. I don’t care for chunks of banana in my bread, so I use the electric mixer to get it smooth. Add the milk and cinnamon and mix. Combine the banana mixture with the creamed butter and sugar.
4. In another bowl combine the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until the flour disappears. Don’t over stir. Add the nuts if you’re using them.
5. Pour into your loaf pan and even it out with a spoon so it’s fairly level and will cook evenly.
6. Bake for 1 hour, then test if it’s done by inserting a toothpick in the center of the loaf. It should come out dry. If it’s wet, give it another 5 minutes and test again. Remove from the oven and let cool for 15 minutes. To remove from your pan, use a spatula to release any stuck on edges. Then try to gently push under the loaf to release it from the bottom. I normally cut a slice while it’s still in the pan (since I’m going to have one anyway), and then I insert my spatula under the loaf and move it around to help it let go.
If you’re making muffins, use paper muffin cups and fill to just over halfway. Bake for 15-20 minutes.
Hope you enjoy it!
Adapted from a recipe on foodnetwork.com.
