Banana bread become popular around the 30s with the popularization of baking soda (bicarbonate of soda) and baking powder. My version is no exception, and uses baking soda.
I do enjoy using a rather ripe banana-and instead of putting the fruit in a bowl and mashing with a fork, I just massage and squish the bananas through their skins (this saves on dishwashing later, a big plus in my book.)
I like to use bananas that are quite ripe. Once I spot a banana that is no longer a good candidate for a snack, I always wait a few days until they get ripe enough. I also like to add just a bit of cinnamon-it's my aromatherapy fix when I make banana bread, and it really sings here.
The skin of a banana-look how ripe it is!
Ingredients
1 stick of unsalted butter (room temperature)
1 cup of sugar
3 eggs
2 tablespoons of milk
3-4 ripe bananas (though you can get away with 2)
2 cups all purpose flour
1 1/2 teaspoons baking soda
pinch of salt
Loaf pan that has been greased, sprayed with baker's joy, butter, pam, etc.
Method:
1. Preheat the oven to 325 degrees.
2. Sift the together the 2 cups of flour, pinch of salt and 1 1/2 teaspoons of baking soda, and set aside.
3. Cream the butter and sugar together in a mixer or by hand. The butter will get lighter in color, and the two should be well mixed when you're done. If your butter isn't soft, you can soften it by zapping it in the microwave for 8-9 seconds. This helps take the chill off, and makes it more maleable.
4. Add 3 eggs, one at a time, mixing well after each addition.
5. Add the 2 tablespoons of milk. The mixture will be fairly runny-don't worry.
7. Add the dry ingredients and beat just until incorporated.
6. Add the bananas! I suggest using 3 or 4 for that very concentrated, delicious banana flavor. Some recipes indicate that the bananas should be mashed with a fork, but I am of the opionion that that if you just give them a very good squeeze while they are still in their skins, you can get just a good a result (but really squeeze and mash them in those skins on their way out!) As always, if you want to remove the bananas and mash them with a fork, do as you please.
7. Transfer the mixture to the greased loaf pan and bake until done-about 45-50 minutes (remember, the heat is lowish.)
8. Eat greedily.
3-4 ripe bananas (though you can get away with 2)
2 cups all purpose flour
1 1/2 teaspoons baking soda
pinch of salt
Loaf pan that has been greased, sprayed with baker's joy, butter, pam, etc.
Method:
1. Preheat the oven to 325 degrees.
2. Sift the together the 2 cups of flour, pinch of salt and 1 1/2 teaspoons of baking soda, and set aside.
3. Cream the butter and sugar together in a mixer or by hand. The butter will get lighter in color, and the two should be well mixed when you're done. If your butter isn't soft, you can soften it by zapping it in the microwave for 8-9 seconds. This helps take the chill off, and makes it more maleable.
4. Add 3 eggs, one at a time, mixing well after each addition.
5. Add the 2 tablespoons of milk. The mixture will be fairly runny-don't worry.
7. Add the dry ingredients and beat just until incorporated.
6. Add the bananas! I suggest using 3 or 4 for that very concentrated, delicious banana flavor. Some recipes indicate that the bananas should be mashed with a fork, but I am of the opionion that that if you just give them a very good squeeze while they are still in their skins, you can get just a good a result (but really squeeze and mash them in those skins on their way out!) As always, if you want to remove the bananas and mash them with a fork, do as you please.
7. Transfer the mixture to the greased loaf pan and bake until done-about 45-50 minutes (remember, the heat is lowish.)
8. Eat greedily.
Before....
After! Because of the extra bananas and low heat, the banana bread will not dry quickly-it will still be delicate the next day (I like to have a piece with breakfast.)
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