Bert's Blog

Some form of the Classic Banana Bread has been floating around the U.S. and Canada since at least 1896 and might reasonably be considered an American favorite quick-bread.  Also, it is an excellent way to use up some bananas, which may have gotten incredibly ripe before the family used them.

Banana Bread Ingredients

• 3 large ripe bananas
• 1 stick unsalted butter, softened
• 1 cup of sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ cup milk
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp cinnamon

Banana Bread Directions

• Preheat oven to 325 degrees F.
• Coat the loaf pans with butter and then line the loaf pans with parchment paper.
• In a medium-size bowl, mashed all bananas until creamy; it is ok to leave some chunks in it for texture. Set aside.
• In a different mixing bowl, mix together butter and sugar until smooth. Add in eggs, vanilla extract, mashed bananas, and milk continue mixing on low speed until combined. Set aside.
• In a different mixing bowl, whisk together dry ingredients, then add to the banana mixture. Mix until JUST COMBINED. Do not overmix.
• Bake for approximately 1 hour. Start checking by inserting a toothpick at the 1-hour mark.
• The toothpick should be clean before you take the bread out of the oven.
• Cool in the Banana bread pan for ten minutes, then carefully remove the bread from the pan and transfer the bread to a cooling rack to finish cooling.

Makes

• 2 – 9” x 4” loaf pan

Banana Bread Notes

• If the bread top is turning a little too brown, cover the top of the bread loosely with aluminum foil at minute 50
• Half one banana lengthwise for toppings, or use any other toppings you desired; walnuts, raisins, chocolate chips, etc.
• Substitute milk with buttermilk if desired