the baker upstairs: the best banana bread

5.27.2015

the best banana bread

Yum

Have I told you about my best friend Cort? She's pretty much just awesome in every way. She's one of the only people I know who loves food with the same intensity that I do and can discuss the minute characteristics of various foods all day long. Even though she and I are the same age, I totally look up to her as a role model. She makes being a busy mom of four look easy, and she's amazing at everything she does. Recently (after a little nagging from me) she started her own cute blog, Little Red Hen, and she's starting to share some of her delicious recipes! She's a brilliant baker and a clever writer, and I have been loving her posts so far. When I saw her post about this banana bread, I knew it had to make its way into my life, and soon!


I'm not exaggerating when I say this banana bread is the best I've had! It's simple and easy, perfectly flavored, super moist, and delicious. It's really just everything you could ask for in a banana bread. You could easily jazz it up with chocolate chips or nuts (though I am against nuts in banana bread on principle), but it's pretty great just as it is. My only regret is that I didn't double the recipe so I would have enough for banana bread french toast the next day!

The Best Banana Bread

1 cup sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
3 tablespoons milk
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3 overripe bananas, mashed

Preheat the oven to 325. Grease a 9 x 5 loaf pan and set aside. In a large bowl or the bowl of a stand mixer, cream together the sugar and butter until light and fluffy. Add the eggs, vanilla, and milk, and mix until smooth. Add the flour, salt, baking soda, and baking powder, and mix until just combined. Fold in the mashed bananas and pour into the prepared loaf pan. Bake 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

adapted slightly from Little Red Hen


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