If you know me well then you are aware that I’m not one to bake. Cooking I can do but baking is my downfall. Let’s just say a catastrophe usually ensues. However I’ve learned to master this easy recipe for banana bread. A couple weeks back, while still pregnant with Remy, I was craving banana bread and knew I just had to sacrifice a little over an hour for all of my dreams to come true. And let me tell you, it was well worth the work!
What You’ll Need:
1 cup sugar
1 stick (8 tablespoons) butter – make sure it’s at room temperature
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon backing soda
1 teaspoon salt
Preheat the oven to 325 degrees F.
Butter a loaf pan.
Soften up the sugar and butter in a large mixing bowl until light and fluffy. I used our KitchenAid mixing bowl, which made the whole task easier but you can also use a hand-mixer or some old fashion elbow grease to get the job done. One at a time, add the eggs making sure they are beaten well into the cream mixture after each addition.
In a small bowl, mash the bananas with a fork then combine the milk, cinnamon, and nutmeg. Set aside. In another bowl, mix together the flour, baking powder, baking soda, and salt.
Add the banana mixture to the creamed mixture stirring until completely combined. Proceed by adding the flour mixture just until the flour has completely disappeared.
Pour batter into buttered pan and bake for 1 hour. If you’re unsure if the bread is ready try the toothpick test. Depending on doneness, set aside to cool for 10-15 minutes or place back into the oven to bake for another 10 minutes. Once cooled remove from bread pan and let cool completely before slicing.
Slice, add some butter and enjoy!
This recipe is adapted from FoodNetwork.com