Banana Bread

Classic banana bread.

Banana Bread

Makes 1 loaf

Banana bread has always been a go-to quick bread in my family. My aunt would make a loaf or two and share the wealth among her sisters. Special to my family, banana bread is eaten with a spread of Temptee whipped cream cheese.

As an adult, eating a warm slice of banana bread is comforting and delicious. My husband and I have unashamedly eaten a whole loaf the same day. My favorite way to enjoy banana bread is next day, toasted and spread with cream cheese with a cup of coffee.

“Recipe Tips:

1. This is a banana bread with a few mix-ins as accompaniment. If you’d like, you can increase the amount of the mix-ins to taste.”

Ingredients

114g (8 T) butter, softened

165g (0.75 c) granulated sugar

30g (2 T) dark brown sugar

6g (1.5 t) vanilla extract

2 eggs, room temperature

475-500g (1.5 c) ripe bananas, mashed – the weight of the bananas is prior to peeling

Dry Ingredients

195g (1.50 c) AP flour

65g (0.50 c) whole grain flour (whole wheat, spelt, oat, etc.) or AP flour

6g (1.50 t) baking powder

4g (1 t) kosher salt

4g (1 t) ground cinnamon

2g (0.50 t) baking soda

2g (0.50 t) ground clove - optional

2g (0.50 t) ground nutmeg

Mix-Ins

50g (1/3 c) dark chocolate, chopped – optional

50g (0.25 c) whole almonds or walnuts, chopped – optional

45g (1/3 c) old fashioned rolled oats - optional

8g (1 T) AP flour

Recipe Know-how

1.      Preheat oven to 190 C or 375 F.

• Lightly spray a 23 x 13 cm (9 x 5 in) loaf pan with cooking spray.

• Line pan with a sling to easily remove the finished banana bread from the pan.

2.      In a medium mixing bowl, combine the dry ingredients mixing well.

3.      In a small mixing bowl, toss the chocolate and almonds with the flour and place in the freezer until ready to be used.

4.      In a large mixing bowl, cream the butter and sugars until light and fluffy.

• Add the vanilla, beating well

• One at a time, beat in the eggs combining well before adding the next egg.

• Alternating mashed banana and flour, stir in 1/3 of the banana then 1/2 of the flour, alternating banana and flour until all have been used.

Do not overmix. Stir until the flour has just been combined.

• Stir in the mix-ins until just combined.

• Pour batter into prepared pan and place in oven.

5.      Bake banana bread 50-60 minutes or until a tester comes out clean.

If the top of the bread begins to darken too much while baking, cover with foil to prevent burning.

6.      Cool to room temperature before slicing.