Favorite Banana Bread Recipe
Favorite Banana Bread Recipe
Easy to Bake
There's really no mystery to making home made baked goods. Like anything else, it takes a little patience and the ability to follow directions. In many recipes, adding ingredients in the order specified makes a big difference in the outcome. With this recipe the bread turns out terrific no matter what order in which you mix it even for first-time bakers.
When bananas turn just a bit over-ripe, they're perfect to use in this recipe. It's a great way to use up those spotted bananas that no one seems to want. Even if your baking skills are limited this easy recipe with step-by-step pictures will get you through the process.
Gathering the Ingredients
How to Begin
The best way to be sure you have everything you need for this recipe is to gather all the ingredients and equipment into one area of the kitchen. When I add an ingredient, I move the box or container from one side of the mixing area to the other side. This ensures I haven't left anything out.
Soften the Butter
Set out the butter out in a large mixing bowl and let it come to room temperature. To speed up that process, cut the butter into tablespoon sized slices rather than using the microwave. While the butter softens, prepare the baking pan and preheat the oven to 350 degrees.
Preparing the Baking Pan
To keep the bread from sticking to the glass pan, you'll want to grease and flour it first. Use a paper towel or your fingers to spread two tablespoons of solid vegetable shortening, like Crisco, or butter to coat the bottom and sides of the bread pan. Wipe out the excess with a paper towel.
Then, sprinkle about a tablespoon of flour over the shortening and shake the pan to distribute the flour around the surface creating a light coating of flour. Shake out any excess from the pan by tapping the bottom of the pan over the trash container or into the kitchen sink.
- 1/3 Cup Butter
- 2/3 Cup Sugar, Granulated
- 2 Eggs
- 1/3 Cup Milk, Buttermilk or Sour Milk made with lemon juice
- 2 - 3 Bananas, Ripe, Mashed
- 1 teaspoon Vanilla Extract
- 2 Cups Flour, All Purpose
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 Cup Pecans or Walnuts, Finely Chopped
- 2 Tablespoons Shortening, for Greasing the Pan
Peel and slice the bananas into a separate bowl. You can use a dash of lemon juice, if desired, to keep the bananas from turning brown while you prepare the recipe.
Holding a knife in each hand, slice the bananas into smaller sized pieces with a criss cross motion.
Stir the vanilla extract and the milk into the bananas and mix together.
If you don't have sour milk or buttermilk, you can substitute regular milk with one tablespoon of lemon juice added. This ingredient helps the bread rise beautifully while baking.
Loaf pan, glass or metal 9 x 5”
Dry measuring Cups
2 Dinner knives
Then, with the mixer on low speed, begin to cream the butter. If the butter gets stuck in the beaters, turn off the mixer and use a spatula to remove the butter so it will continue to whip until it becomes light and fluffy.
Once the color of the mixture changes from medium yellow to a lighter shade you can add the sugar. Continue to mix until the mixture is again light and fluffy and the sugar is no longer granulated.
Now add the eggs one at a time into the butter and sugar mixture, mixing after each egg is added.
Measure out the flour and pour into a separate medium size bowl. Add the Baking soda and the salt and stir the dry ingredients together.
Begin adding the dry mixture to the batter a little bit at a time.
Mix on low speed, alternating with the wet ingredients (banana mixture and the sour milk) and the addition of dry ingredients. End with the dry ingredients.
Add the pecans and stir them in by hand with a spatula.
Pour the batter into your prepared baking dish and allow it to rest for a few minutes.
This recipe usually takes around one hour to bake at 350 degrees, depending on your oven.
Test the bread to see if it is done by inserting a toothpick into the center of the loaf. If the toothpick comes out clean it's time to take the bread out of the oven. If the toothpick comes out wet, continue baking and test again in five minutes. Repeat if necessary.
This recipe freezes well and will keep for up to three months in the freezer if wrapped properly. Wrap in cellophane and then in heavy duty aluminum foil. Mark the date and the contents on a small piece of masking tape with a magic marker.
Remove the loaf pan from the oven and let it rest on a wire rack for about ten minutes before turning it out of the pan.
Banana bread makes gift giving easy even for those particular friends who seem to have everything. Giving a gift of something made in your own kitchen shows appreciation for people who've helped or provided service over the year, whether it's for the staff at your medical office, dental office, neighbors, the postmaster or others who deserve a special thank you. Wrapped in festive cellophane and tied with a colorful ribbon, it's perfect for sharing at a family gathering or pot luck dinner.
Our family doctor loves banana bread. He's always grateful when we have an appointment because he knows we'll bring bread as a gift. I love it when he tells people that I make great banana bread. You can too! It's easy.
The Very Best of Bread - Music
© 2011 Peg Cole