Banana Bread

Banana Bread

In a large mixing bowl, combine:

1 1/2 cups sugar

1/2 cup (1 cube) butter, softened

Cream together, then stir in:

2 eggs

1 tsp vanilla

Beat in:

4 bananas, mashed

Add:

2 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp baking powder

1/3 cup milk

Stir until just combined.

Pour into 3 greased bread pans, filling each approximately half full. Bake at 350F for 35-45 minutes, until tests done with a toothpick.

Remove from pan and let cool 5 minutes before serving.

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Brenda’s tips:

• Standard bread pans are about 8"x4"x2.5" with a total volume of ~4 cups. Brenda's preferred bread pan is 12"x4"x2.5" with a volume of ~6 cups. Therefore for this recipe, Brenda divides the batter between 2 pans instead of 3.  

• If you live more than 3k above sea level, review Brenda’s High Elevation Adjustment chart to adjust for altitude impacts.

• Sub 6T oil for the 1/2 cup butter if desired.

• It's best to butter and flour the pans for quick breads. Brenda's prefers to use the baking style non-stick cooking spray as it does both the butter and the flour steps. 

• Recipe works well with 3 bananas. This is a great way to use up those bananas that are otherwise past their prime. Bananas come in various sizes but don't worry too much about that.

• Smash the bananas with a fork: Peel and discard skin. Place banana on a dinner plate and use a fork to smash it. Leaving any pieces unmashed will result in discernible pockets of banana within the bread.