banana bread

banana bread

This is traditional banana bread (from Alton Brown). It’s my favorite recipe for this type of banana bread, which is to say a loaf cake. For yeast bread made with bananas, check out this post.

Wet Ingredients

  • 3-4 overripe bananas, mashed
  • 1 cup sugar
  • 1 stick butter, melted
  • 2 large eggs, lightly beaten
  • 1 tsp almond extract (though vanilla will work if you don’t have almond)

Dry Ingredients

  • 1 2/3 cup all purpose flour
  • 1/3 cup oat flour (I just grind up 1/2 cup rolled oats in my blender and measure from there)
  • 1 tsp baking soda
  • 1 tsp salt

Options

  • 1 cup chopped nuts (pick one or a mix of walnuts, almonds, macadamia, pecans, etc.)
  • 1/2 cup semisweet chocolate chips

Methodology

  1. Preheat oven to 350F.
  2. Grease a 9 x 5 inch loaf pan.
  3. Combine the bananas and sugar and mix with a potato masher until smooth.
  4. Combine the rest if the wet ingredients with the banana/sugar mixture.
  5. Combine the dry ingredients and mix with a whisk to make sure everything is evenly distributed.
  6. Combine the dry ingredients with the wet, being careful not to overmix (but making sure that there are no dry pockets of flour).
  7. If using any options, then fold them into the batter now.
  8. Pour batter into the pan.
  9. Bake for 50 – 60 minutes or until center registers 210F and a toothpick stuck in the center comes out clean.
  10. Allow to cool on stove top for 15 minutes then remove from pan and transfer to a cooling rack and allow to cool completely before slicing.
  11. Tightly wrapped the bread will keep at room temp for about 5 days.

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