EATS: Banana Bread
If you know what I mean when I tell you that this banana bread is delicious because it actually tastes like bananas, then you may have had the same issue as I have had with many banana bread recipes. The problem I’m referencing is that a lot banana bread recipes end up tasting more like baking soda than banana. I’ve perfected this banana bread recipe that has the perfect balance of flavor and when taking a bite. In true spring time fashion, in the Hamptons we are getting some sunny days that lead to stormy rainy days as well (like today). It’s the perfect time to make banana bread for a warm and light dessert or coffee/tea time accompaniment.
This banana bread is also a good quarantine recipe because it can help you make use of ripened bananas or, if you’re practicing good food storage practices, you can pull some frozen bananas from the freezer and let them thaw in advance. Using what I have on hand, I used a mix of frozen and fresh bananas. I know if you’re using frozen bananas you probably do not know how many pieces equal 1 banana. For this recipe you need 400 grams bananas, making one banana equal to about 100 grams.
Banana Bread Recipe
8 Tablespoons (1 stick) butter, room temperature
1 cup light brown sugar
2 eggs
4 bananas (fresh or frozen, I used a combination of fresh and frozen)
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
Banana Bread Instructions
Preheat oven to 350, spray loaf pan with pan spray, butter, or oil
In a medium mixing bowl smash bananas with a whisk or masher. Add eggs and mix. In a second bowl combine flour, baking soda, and salt. Give it a quick mix.
In a third medium mixing bowl, use an electric mixer or kitchen aid to cream butter and sugar until light and fluffy (4 minutes). Add vanilla and banana, egg mixture. Mix until incorporated. Then add flour mixture, mixing until just incorporated (do not over mix)
Using a rubber spatula, mix by hand to make sure everything is incorporated and scrap sides.
Pour banana bread mix into baking pan
Bake for 55-60 minutes. The top should split open a little. Test with cake skewer or toothpick
Remove, cool and serve
