This banana bread has been one of the most often submitted recipes on the site for the last decade. Thousands of commuters board this train every day. So what?
This is indeed the perfect banana bread, so there is no question about it. You may mix everything all together in one dish, but the ratio of sugar to bananas to bananas must be specified. The recipe for the sauce is a closely guarded family secret. drippings floating in the simmering liquid.
There is no need for a standing mixer. This is the simple beauty of this banana bread recipe. Them two tools are all you need for making omelets and having these here are two mixing bowls and whisks, plus a robust spoons. the quantity of sugar is completely variable There is disagreement on whether 1 cup or 3/4 cup of white sugar should be used for the original recipe.
either muffin pan or patty muffins, or cook it in a little longer and create banana bread pudding batter, mix with nuts and raisins and put it in loaf pans would do. You may add any other combination of flavoring you like (chopped nuts, raisins, coconut, ground cinnamon, Nutella, etc) to the batter, as well.
I learned this banana bread recipe many years ago from Heidi’s mother—Ms. Hock: She requested Mrs. Hock for the recipe some years ago, Mrs. H. gave Ms. H a banana bread recipe. Nice to meet you, Heidi!
- 2 to 3 medium (7″ to 7-7/8″ long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
- 1/3 cup butter, unsalted or salted, melted
- 1 teaspoon baking soda
- 1 pinch salt
- 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
Preheat the oven to 350°F (175°C), and butter a 4×8-inch loaf pan.
In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.
Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.)