Sunday, March 1, 2015

Banana Bread

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

  1. 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!)
  2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
  3. In the bowl of an electric mixer, mix the melted butter and sugar until blended. 
  4. Add the eggs, mashed bananas, lemon juice and vanilla extract and mix well.
  5. On low speed, stir in flour mixture until just incorporated. Do not over mix
  6. Pour the batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, 45 - 50 minutes. 
  7. Let cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.

Source: Once Upon A Chef


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