Everyone loves a good banana bread...and I haven't found that just right recipe, until now. Behold...the best banana bread. So, good that I don't have pictures of the finished product just the first few steps of the process.
Granted my friend, Jackie and her 3 girls were over to play sooo we got a little distracted by baby-ness. It's been a looong time since we've squeezed baby cheeks since we haven't seen my niece, Kaylia in almost a month. ::gasp:: SOOO, we took advantaged of those chubby baby legs and squeezed those overly plump cheeks.
Granted my friend, Jackie and her 3 girls were over to play sooo we got a little distracted by baby-ness. It's been a looong time since we've squeezed baby cheeks since we haven't seen my niece, Kaylia in almost a month. ::gasp:: SOOO, we took advantaged of those chubby baby legs and squeezed those overly plump cheeks.
I say "baking" they come running. These two love to bake almost as they love to eat. 
I have no idea why they saluted me, I'm guessing because I'm the bossssssssssss.
Bananas. Essential when making Banana Bread.
Reducing the banana yumminess to join the dry ingredients.
Mini spatulas make me happy - thank you, Aunty Denise!
Mashing butter and bananas...ask me if that smells good? Yep, it does.1¾ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
6 large, very ripe bananas (about 2¼ lbs.), peeled
8 tbsp. unsalted butter, melted and cooled slightly
2 large eggs
¾ cup packed light brown sugar
1 tsp. vanilla extract
2 tsp. granulated sugar
Directions:
Preheat the oven to 350˚ F. Lightly spray a loaf pan (about 9 x 5 inches) with cooking spray. In a medium bowl, combine the flour, baking soda and salt; whisk together and set aside.
Place 5 bananas in a microwave safe bowl; cover with plastic wrap and make several slits in the wrap to act as steam vents. Microwave on high until the bananas are soft and have released liquid, about 5 minutes. Transfer the bananas to a fine mesh strainer set over a medium bowl and let drain, stirring occasionally, about 15 minutes (you should have ½-¾ cup liquid).
Transfer the reserved banana liquid to a medium saucepan over medium-high heat. Cook until reduced to about ¼ cup, 5-10 minutes. Remove the pan from the heat. In a large bowl, combine the bananas and the reduced banana liquid. Mash with a potato masher or whisk until fairly smooth. Whisk in the melted butter, eggs, brown sugar and vanilla. Add the dry ingredients to the bowl with the banana mixture. Fold together gently, just until all of the dry ingredients are incorporated. Pour the batter into the prepared pan and smooth with a spatula.
Slice the remaining banana diagonally into ¼-inch thick slices. Layer the banana slices along both sides of the top of the batter, leaving a couple of inches in the center to allow an even rise. Sprinkle the sugar evenly over the assembled loaf.
Bake until a toothpick inserted in the center comes out clean, 55-75 minutes. Transfer to a wire rack and allow to cool at least 15 minutes in the pan before removing. Continue to cool and serve warm or at room temperature.
1 tsp. baking soda
½ tsp. salt
6 large, very ripe bananas (about 2¼ lbs.), peeled
8 tbsp. unsalted butter, melted and cooled slightly
2 large eggs
¾ cup packed light brown sugar
1 tsp. vanilla extract
2 tsp. granulated sugar
Directions:
Preheat the oven to 350˚ F. Lightly spray a loaf pan (about 9 x 5 inches) with cooking spray. In a medium bowl, combine the flour, baking soda and salt; whisk together and set aside.
Place 5 bananas in a microwave safe bowl; cover with plastic wrap and make several slits in the wrap to act as steam vents. Microwave on high until the bananas are soft and have released liquid, about 5 minutes. Transfer the bananas to a fine mesh strainer set over a medium bowl and let drain, stirring occasionally, about 15 minutes (you should have ½-¾ cup liquid).
Transfer the reserved banana liquid to a medium saucepan over medium-high heat. Cook until reduced to about ¼ cup, 5-10 minutes. Remove the pan from the heat. In a large bowl, combine the bananas and the reduced banana liquid. Mash with a potato masher or whisk until fairly smooth. Whisk in the melted butter, eggs, brown sugar and vanilla. Add the dry ingredients to the bowl with the banana mixture. Fold together gently, just until all of the dry ingredients are incorporated. Pour the batter into the prepared pan and smooth with a spatula.
Slice the remaining banana diagonally into ¼-inch thick slices. Layer the banana slices along both sides of the top of the batter, leaving a couple of inches in the center to allow an even rise. Sprinkle the sugar evenly over the assembled loaf.
Bake until a toothpick inserted in the center comes out clean, 55-75 minutes. Transfer to a wire rack and allow to cool at least 15 minutes in the pan before removing. Continue to cool and serve warm or at room temperature.
3 comments:
Nana is seriously making the same face that you always make.
Too cute!
So glad they are enjoying the mini spatulas! I LOVE banana bread, and really want to try this recipe.
Ahhhh that looks GOOD!!! I love how your kids cook. Good mommy!! I should teach Kaiya some easy recipes. She cant even hardly make her own PB&J sandwich.
Post a Comment