Diane, A Broad
July 4, 2012

Everyday Banana Bread

I don’t make this banana bread every day, but I kind of feel like I should. It’s just a comforting thing to have around, banana bread. Friends drop in unexpectedly? Banana bread. Need an afternoon snack? Banana bread. Don’t feel like making dessert but want to end your dinner with a sweet bite? Banana bread.

You can also sing it to the manah manah song.

But seriously, I make this stuff at least twice a week, partly because I tend to buy bananas and forget to eat them until they’re brown and mushy, and partly because I think Tim’s coworkers have grown dependent on him bringing it in a couple of times a week.

Banana Bread

This bread works with just-ripe bananas, but over-ripe ones are better for both moistness and flavor. You could also use three bananas instead of four, but it’ll be more bread-ey and less banana-ey. I usually make it with chocolate chunks, but you could certainly omit the chocolate, or replace or append it with chopped walnuts, pecans, or sunflower seeds.

8 tablespoons unsalted butter at room temperature
1 cup sugar
1 tsp vanilla extract
2 large eggs
4 bananas
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
4 oz. dark chocolate, chopped into chunks

Heat your oven to 325°F. Butter a 9″X5″ loaf pan.

In a large bowl, cream the butter and sugar with a hand-held mixer (or a wooden spoon) until light and fluffy. Add the vanilla and each of the eggs, one at a time, mixing well after each addition.

In a separate bowl, mash the bananas with a fork. Mix the mashed bananas into the butter mixture.

Add the flour, salt, baking powder, and baking soda into the banana-butter mixture and fold until the batter just starts to come together. Add the chocolate chunks and stir until incorporated.

Pour the batter into the prepared loaf pan and bake for 1 hour to 1 hour and 15 minutes. The banana bread is done when a toothpick inserted into the center comes out with just a few moist crumbs clinging to it.

Let cool in the loaf pan. Serve sliced with good salted butter. Or ice cream. Or eat it out of the pan with a fork.

Music to cook by: Manah Manah [Little Apple Band // Muppet Street]

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3 responses to “Everyday Banana Bread”

  1. trishie says:

    i LOVE banana bread for breakfast!

  2. […] cookies have that banana bread quality of fooling you into thinking they can be breakfast. Because pumpkins are a vegetable, […]

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