Wednesday, September 7, 2016

Best Banana Bread Recipe for Breakfast or Snacks

A Yummy, Moist Banana Bread Recipe


I can hear you now.  Ho-hum, you are saying.  Banana bread is just so yesterday.  Yes, everyone has a banana bread recipe, but this is the one we use in my family.  It is the banana bread my mom made for my brothers, my sister and me and it is still the one she makes for all her grandchildren.  It's the banana bread that some in my family, and I'm not naming names here, relied on as the foundation of their diets for years.  One or two, may still.  This is the banana bread that is at the top of the favorite foods list for three generations of our family, so this is definitely not a ho-hum recipe for us.

Loaf of Banana Bread
Freshly Baked Banana Bread

So what makes this banana bread recipe a family favorite?  Our banana bread is moist, dense, sweet and packed with banana flavor.  It is delicious warm from the oven, but it gets even better a day or two later.  A slice of banana bread travels well, so it makes for a quick breakfast when grab-and-go is all you have time for.  When we want to kick this recipe up a notch on the decadence scale we will add some chocolate chips.  Oh, yes, chocolate chips are a very nice addition.
My Favorite Banana Bread

This banana bread is quick to assemble, bakes in 60 minutes and freezes well if you'd like to make a couple of loaves some afternoon.  It is the perfect way to use those bananas that are getting a bit too ripe for your taste.  You can also freeze those ripe bananas by removing the skin and wrapping each banana individually in plastic wrap.  Thaw them and use them in this recipe.  Frozen bananas work just as well as using bananas straight from your counter top in this recipe.

Ripe bananas are perfect for banana bread
These Bananas are Perfect for Banana Bread


Just One Donna's Banana Bread Recipe

Printer Friendly Recipe
Makes one loaf
banana bread ingredients
Banana Bread Ingredients
  • 2 eggs, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup butter, room temperature
  • 3 small, or 2 large ripe bananas, mashed
  • 1 teaspoon baking soda
  • 1/4 cup hot water
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • Turbinado sugar, optional for topping

Directions
Preheat the oven to 350 degrees F. Lightly grease a glass or metal loaf pan. Mix together the flour and salt. Set aside. Mash the bananas with a fork and set aside. 

It is Easy to Mash Bananas with a Fork
In a separate bowl, cream together the butter and sugar. Add the eggs, one at a time, beating after each addition.

Tweet: Tip: Forgot to take your eggs out of the refrigerator for baking? Place them in a bowl of warm water for 5 minutes to warm.Tip: if you forgot to take your eggs out of the refrigerator early enough to come to room temperature just place them in a bowl of warm water for 5 minutes to warm.


Bring eggs to room temperature in a bowl of warm water.
Eggs Warming in Water
Add the mashed bananas to the egg mixture, stirring to combine. Dissolve the baking soda in the hot water and add to the batter. Add the flour mixture and the vanilla. Stir to combine. Your batter will be lumpy.  Pour the batter into the prepared loaf pan. Sprinkle the top of the batter with turbinado sugar for a little crunch.

Banana bread batter in pan
Banana Bread Ready for the Oven
Bake for 1 hour or until a toothpick inserted in the center of the loaf comes out clean. Be careful not to over bake. Let the bread cool for 10 minutes and then remove it from the pan to cool on a wire rack.  Cool completely before cutting.  It will slice better that way.

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Enjoy!
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2 comments:

  1. Great tip about freezing your overripe bananas!

    ReplyDelete
    Replies
    1. I like to freeze bananas to use in my smoothies, too!

      Delete

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