This is a classic, straight forward banana bread so moist and full of flavor. The trick is to use bananas that are very ripe and brown. Just add a proper cup of tea and find a garden spot of your own.
1 stick unsalted butter, softened
1 cup granulated sugar
2 eggs
3 very ripe large bananas, peeled and cut into chunks
3 tablespoons whole milk
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
Preheat the oven to 350 degrees
Butter 2 9X5 glass loaf pan and line the bottom with waxed paper
In a stand mixer, add the butter and sugar and beat until light and fluffy
Add the eggs, bananas, milk and vanilla and beat until smooth
Combine the flour, baking soda and salt and add to the batter and beat until just incorporated
Scrape the bowl and beat until everything is combined
Divide the batter between the prepared pans
Bake for about 45 minutes or until a cake tester comes out clean and the loaves are lightly golden
Remove from the oven and cool slightly
Run a knife around the edges and turn the loaves out onto a cooling rack, removing the waxed paper
Serve with unsalted butter if desired
Fresh banana bread, a proper cup of tea and the garden in full bloom - heaven.
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