With a fork, crush three very ripe but not over-ripe bananas
My mother-in-law shared this recipe for a traditional and classic homemade banana bread with me when I started to learn how to bake. It is basic, it is easy and the perfect place for a newbie baker to start. The other day I wanted to bake something comforting but that I could not screw up. I am sick, feeling like crap but wanted to bake and yes, I screwed it up anyway but it still came out delicious. Now that is a winner of a recipe!
3 ripe Bananas, crushed (their skins should be spotted, not black and their flesh still light and not bruised)
1 cup of white sugar
4 tbsp of melted butter
1 egg
1 1/2 cups of flour
1 tsp baking soda
1/2 tsp salt
Mix together one at a time in the order of the ingredients and pour into a greased loaf pan. Bake at 325F for 1 hour.
After crushing the bananas with your fork, mix in the sugar.
Melt four tbsp of butter. I love getting the sticks of butter because all you have to do is slice four pats like this to get that amount! My mother-in-law uses margarine so if that is your preference, feel free. Stir into batter.
It is best to mix the dry ingredients together separately and then add to the wet ingredients. Do not over mix, just stir until everything comes together and you can not see the flour anymore.
See that egg hiding at the back of this photograph? I missed that step! I was talking to my husband about shamanism becoming popular in Korea (that’s pretty normal here) and I totally forgot to add the egg as the fourth step. I took the batter out, put it back into the mixing bowl and stirred the egg until it incorporated.
I baked the bread for one hour and then checked for doneness with a toothpick. I put it right in the middle and plunged it as deep as I could to make sure that it was baked all the way through. This is the only challenging part of the recipe, I have taken the loaf out before it was completely done which is a big bummer. Check to see if the bread has pulled away from the sides of the loaf pan too and it should be golden in colour.
If you love banana bread but want to try making one with a twist, try this Coconut Banana Bread with Lime Glaze or Anna Olson’s White Chocolate Banana Loaf. Both are also fantastic! It is so amazing how you can take one basic recipe and do so much with it.
I’ll have to try the coconut banana bread!!
& made some crackers with the girlies using the cutters – we had so much fun!! Test run, so I didn’t get any pics – sigh!
Know you don’t often venture from here – but I have a bit on magnesium over at the Vale (post BEFORE the apron one, as I began writing it first!) that may interest you – it’s role in many body systems, & it can help ease depression!
Hugs!
Mmm. Banana bread is definitely a comforting food! I love the recipe we have, I don’t even know where my mom got it.
God, that banana bread looks good!
I love Banana Bread and this looks SO yummy!!!
Glad you stopped over – & happy to hear you’re taking magnesium!!
I wanted to share a great recipe I found for pumpkin (I used delicata squash from my CSA share – baked & scooped out) smoothie!
YUM
1/2 C cooked pumpkin or squash
1/4- 1/2 C yogurt
1/2 C coconut (or other) milk
dash of pumpkin pie spice or cinnamon
1/4 tsp vanilla (optional)
& I added 1/4 C frozen blueberries (rather than ice cubes!)
blend or process – add a bit more milk if you need
You can add a Tbsp agave nectar, but mine didn’t need any sweetening!
That looks yummy and the recipe looks like the same one I use. It’s been years since I have made any banana bread, so now I want some. I will try and pick up all the ingrediens soon. One thing I do different is I add walnuts to mine..
Dough was a little too moist for my liking so I added an extra half cup of flour but used self raising for the extra half cup, also Substituted Castor Sugar for Sugar and gave it a good beating to airate it more and the result was an awesome light fluffy loaf of bread.
Made 2 loaves one with sugar and less beating and one as above the above version was much better.
This recipe is a great starting point thanks for posting
It is a very moist loaf. Glad you came up with a way to make it that you enjoyed!
Easy to make and delicious to eat! I even cut back on the sugar! Highly recommend!