Here is my banana bread recipe that I have been using for over 20 years. The secret to really moist banana bread is of course the banana’s! You need your banana’s to look like you want to throw them out. It’s true the blacker they are the better your banana bread will be. When I have 1 or 2 banana’s going black I throw then in the freezer until I’m ready to make a batch of banana bread. Just let banana’s thaw in a bowl on the counter of awhile and your all set! This recipe comes from my trusty Betty Crocker Cookbook, it’s the best!!!
1-1/4 cups granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
3 medium banana’s
1/2 cup buttermilk
1 tap. vanilla
1 tsp. baking soda
2-1/2 cups all-purpose flour
1 tsp. salt
1 cup chopped and toasted walnuts, or pecans
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2, 8×4-inch loaf pans or 1, 9×5-inch loaf pan with shortening or cooking spray. In a large bowl, stir sugar and butter until well mixed. Stir in eggs until well mixed. Stir in banana’s ( I just peel my banana’s and let the mixer break them up), buttermilk and vanilla; beat on low-speed until just mixed together. Stir in the flour, baking soda, and salt just until moistened. Stir in nuts. Divide batter evenly between pans or pour into 9-inch pan. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 hour 15 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on a wire rack and cover with a clean dish towel. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days and refrigerate up to 10 days.
Here are some helpful hints that I have learned through the years and from entering the fairs.
1. Grease only the bottom of the pans for nut bread’s, this allows the batter to cling better to the side of the pan and you’ll get a more uniform and better looking loaf.
2. Don’t over fill the pan, if you do your bread will curl at the top and dry out. It will take to long to bake and your bread will be dry.
3. Always let your bread cool completely before wrapping. Otherwise your bread will have a sticky, slimy, feel to it. YUCK!!!
Quick Bread Loaf Cures:
The best quick bread has…
Golden brown rounded top…
Lengthwise crack (or split) along the top…
Thin, tender crust..
Moist texture with even small holes.. Fruits and-or nuts evenly distributed
Bad bread results…
What happened and why???
1. Didn’t rise-too much mixing, check expiration date on leavening
2. Tough-too much mixing, not enough fat
3. Rims around the edges-too much mixing
4. Compact-too little flour, too much leavening
5. Crumbly-not cooled completely, cut too soon after baking
I hope all these hints will help you make your banana bread a 1st place winner with your family and in the fair!! 🙂
I have an apple pie to bake today for a veteran and I need to deliver it tomorrow. I also have a couple other appts tomorrow… Going to be a long day for me tomorrow… Sigh….
We had a great time with our nephew last night for his birthday. We took him out for pizza and went to see Megamind in 3-D. He told us he was hoping that was the movie we were going to see! 🙂 He will be 9 on the 7th, he is growing up so fast and he is really smart. Love that little guy!!!
Well I better go bake the pie! 🙂
P.S. Ray and I walked 10 laps around the track at the Y Saturday morning! That’s almost a mile! I just have to take it one day at a time, since my lung function is only at 90% right now. It’s better than it has been anyways… We really like it there, there is so many different thing’s we can do!!