A simple and very tasty recipe, and a wonderful family bake.
Banana bread is a wonderful recipe. It has the air of being healthy because of all of the fruit in there, and it is fairly simple to make. With a few standard tools and tricks, you’ll be able to turn this into a moist, sweet loaf. Just like the cupcakes, this is a nice recipe to make with your kids. But with fruit!
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There are many recipes out there, and they’re all a little bit different. Some use brown sugar, some add yogurt or sour cream, nuts, chocolate and even booze. All nice additions. At the end of the recipe I will give you some tips to change this up, but today, we bake the standard recipe. As soon as this becomes your Banana Bread Mainstay Recipe, you have a pretty awesome base to work off of. As soon as you have three or four bananas in your fruit bowl that are turning brown, take this recipe and make a wonderful, silky loaf. Within no-time, you have a delicious treat. Pair with ice cream to create an amazing desert, fit for any table.
Tools to Use
For this recipe, I use a few bowls. You use one for the softened butter and sugar, one bowl for the banana and one bowl for the dry ingredients, mixing them before you incorporate everything.
You squash the bananas before you add them to the mixture. It is impressive to see how a banana, soft but dry, turns into a pour-able, almost liquid mix. Squashing is easy: you can use a fork, or you can use your stand mixer or hand mixer. You know of my love of everything KitchenAid, and their hand mixer is an amazing, easy tool for a variety of purposes and recipes, and this is one of them.
Banana Bread
Equipment
- 3 bowls
- Hand mixer or stand mixer
- Rectangular bread of cake shape, 9×5 inch
Ingredients
- 225 grams butter softened
- 200 grams flour all purpose
- 100 grams sugar granulated
- 4 bananas Use 3 for slightly less moisture
- 2 eggs slightly beaten
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350º F/180ºC. Grease and flour the cake pan.
- Add the flour, salt and baking soda in one bowl and mix. Set aside.
- Squash the bananas in a bowl, using a fork or a hand mixer, or use your stand mixer. Set aside.
- Cream the softened butter and sugar in a bowl until light and fluffy. Add one egg and incorporate, add the second egg and mix in well. Add the vanilla extract.
- Add the bananas to the butter-sugar mixture and combine well.
- Add the dry ingredients until combined. Do not overmix, but make sure there are no lumps.
- Pour the batter into the cake pan. Place in the oven and bake for 55 minutes.
- Leave it to cool in the pan for a few minutes. You can keep this in the refrigerator for about a week.