Wednesday, August 24, 2011

The Best Banana Bread Ever

No doubt my Mom hates getting that phone call from me. "Um, yeah...I can't find that recipe anywhere. Will you please tell it to me again so I can lose it for next time I want to make Banana Bread?"

Rather than bothering her with my request, I took it upon myself to find a recipe online. And then I tweaked it to add some things that I love. Some of my requirements were 1) Lots of butter. That's how you know it will taste good and stay moist. 2) excessive amount of butter was my only requirement.

I found a delicious starter and went to work. It doesn't take long for the butter to soften, since we keep the house at a decent 80 degrees. (The electricity bill is still ridiculous, so I can't imagine having it any cooler). I mashed my bananas together with the milk and (yummy!) cinnamon to make a delicious paste. After adding the eggs to the wet mixture, I also added a tablespoon of vanilla. Because every baked good tastes better with some vanilla in the mix. Some chopped walnuts were added just before pouring into the buttered-and-floured loaf pan.

And then, after baking for just over an hour, I waited patiently for three whole hours for Hubby to get home from work. I had to avoid walking in the kitchen for that time, of course, because Banana Bread is one of my most favorite things ever, and the smell made me want to devour the whole thing and deny its existence when Hubby came home. But I didn't. I shared. And he loved it just as much as me!

After storing it in an airtight bag all night, it was even more delicious the next day. Usually bread dries out, but this stuff stayed soft and banana-y. You must make this today. Tell me if it isn't the greatest Banana Bread you've ever tasted!

Perfect Banana Bread
Makes one loaf
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
1 tablespoon vanilla
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped walnuts
    • Preheat the oven to 325 degrees F. Butter and flour a 9 x 5 x 3 inch loaf pan.
    • Cream the sugar and butter in a large mixing bowl until light and fluffy, about five minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and mix well. Scrape down the sides of the bowl as needed.
    • In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. 
    • In another bowl, mix together the flour, baking powder, baking soda and salt.
    • Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until the flour disappears.Add the walnuts.
    • Pour batter into prepared pan and bake 60-70 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing. 

    This one will make you cry. It's the best bread my oven has ever produced!


    1. I literally have a loaf of Mom's Banana Bread in the oven right now! It smells so good! That's really the only reason I buy bananas anymore--let them ripen and make bread. Is that wrong?

    2. I can vouch for the amazingness of this recipe...thanks Micah for sharing.


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