Sunday, September 13, 2015

The Only Banana Bread Recipe You'll Ever Need!

The title says it all...this really is THE only banana bread recipe you'll ever need.

When we got married, a friend of mine gave me a recipe box with some of her favorite recipes in it. One of them was a banana bread recipe.


I have always loved banana bread. Every time I eat it I compare it to the banana bread my Gramma made when I was a kid. I know it sounds weird, but my Gramma's bread reminded me of jujubes candies. I can still taste it.


Now you may wonder why I haven't asked her for her recipe and the answer is simple - I'm pretty sure it's impossible to replicate a Gramma recipe. What if it doesn't taste like I remember it? What if I over/under cook it? I could mess it up and that may taint my memory of it. Right now that's a risk I'm not willing to take.
Maybe I should just ask my Gramma to make me some...


Over the years I've made some slight changes here and there with this recipe and I can now say it's pretty close to being perfect!

It mixes up quickly, it's so moist, and super versatile in the sense that the recipe can easily be doubled* and adding things like chocolate chips, walnuts, cinnamon etc. is always a delicious option.



When I make this banana bread, it doesn't last too long around here. It's definitely a family favorite!
If you or your family likes banana bread, I recommend doubling the recipe.  The muffins freeze well which makes for a convenient snack on the go. 

Banana Bread:

Ingredients:

1/2 cup -  Butter, softened
1 cup - Sugar
2 - Eggs

3 - Large mashed bananas (just over 1 cup)
1 tsp - Vanilla
1/4 cup - Milk

1 1/3 cups - Flour
1 tsp - Baking soda
2 tsp - Baking powder
1/2 tsp - Salt

Brown Sugar (optional)

Directions:

Combine butter, sugar and eggs.
Stir in bananas, vanilla and milk.

Sift together flour, baking soda, baking powder and salt. Stir into mixture.
Add chocolate chips or walnuts if desired.
Pour into greased 9 x 5 x 3 inch loaf pan.
Optional - Sprinkle a little brown sugar on top.

Bake at 350 degrees for 20 minutes. Lower heat to 300 degrees and bake for 40  minutes or until an inserted toothpick comes out clean.

This picture is mainly to show off my
Joseph Réal Design serving board.
Isn't it amazing??!!

*When I doubled the recipe, I was able to make one loaf (9 x 5 x 3 inch) and 24 muffins. I baked the muffins at 300 degrees for 15-17 minutes.

Enjoy!

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