I recently stumbled upon this blog and I bookmarked a ton of her recipes. Knowing I had a few ripe bananas that would be perfect for making banana bread shortly, I used this recipe because a) it was simple and b) I could melt my butter. This was perfect for whipping up a quick and tasty banana bread since I didn't have wait for the butter to come to room temperature.
Usually, I have to alter banana bread recipes since the insides always seem to be undercooked- well, not with this one. I (reluctantly) followed her baking guidelines and it turned out perfect! In fact, I probably could have cooked it for 45 minutes (vs the 50 minutes that I did), and it would have come out fine. Adding this to a great basic banana bread recipe!
- 1-3/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 3/4 cup sugar
- 2 large eggs
- 1 cup mashed very ripe bananas, from 2-3 large bananas
- 2 Tbsp fresh lemon juice
- 1-1/2 tsp vanilla extract
- Preheat the oven to 350°F. Butter and flour (or use this) a 9x5-inch metal loaf pan with cooking spray. (I didn't flour and the bread bottom kind of stuck to the pan- definitely flour!)
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
- In the bowl of an electric mixer, mix the melted butter and sugar until blended.
- Add the eggs, mashed bananas, lemon juice and vanilla extract and mix well.
- On low speed, stir in flour mixture until just incorporated. Do not over mix.
- Pour the batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, 45 - 50 minutes.
- Let cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
Source: Once Upon A Chef