Banana Bread
My roommate in college’s mom gave me this recipe, a very long time ago! I’ve tried a ton of recipes and keep going back to this one, written down in my first attempt at a cookbook in 1998. My family is not a fan of nuts in baked goods, so we opt for plain or sometimes add chocolate chips, which is always a hit. Thank you Pati!
Tips:
If you have a food thermometer, the internal temperature of the bread should be about 200 degrees. It will continue to cook while it cools, so don't wait until it hits 200 degrees to remove it from the oven. I hate when the center is still uncooked, so I always check the temp.
This recipe can also make 3 mini loaves. Baking time will be reduced to about 35 minutes. Or make in a muffin tin and reduce the time to about 18 minutes.
Banana Bread
Makes 1 loaf
PREP 10 minutes
COOK 1 hour
INGREDIENTS
3/4 cup sugar
1/2 cup butter, softened
2 eggs
3 ripe bananas, mashed
1/3 cup whole milk or sour cream
1 tsp. vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon Kosher salt
Brown sugar for topping
INSTRUCTIONS
Preheat oven to 350 degrees. Grease a loaf pan.
In a large bowl beat sugar and butter until light and fluffy, about 3 minutes
Beat in eggs, one at a time.
Add bananas, milk and vanilla. Mix well.
In a small bowl combine the dry ingredients.
Using a rubber scraper add them to the banana mixture and mix until just combined. Do not overmix.
Add the mixture to the loaf pan. Even out with spatula.
Sprinkle brown sugar on top of the loaf.
Bake for about an hour or until cooked through.
Cool before cutting, if you can wait.