I’ve been looking for the perfect banana bread for a few years now, and I think I may have found it.
p{color:gray}. Photo: We didn’t actually eat this bread in the backyard, but it sure photographed better there.
I don’t mind using oil for my banana bread (or “muffins”:/news/2008/banana-butterscotch-muffins/), but I’m glad to have discovered a great recipe that incorporates buttery goodness. I confess that I totally misread the original recipe and used twice as much butter as needed, but with a few modifications, it turned out amazing. And spreading a little honey-butter on top makes it a pretty fabulous treat, although not for everyday healthful eating. In the future, I might be convinced to reduce the butter a bit — but not today!
h3. Banana-Walnut Bread
1½ c butter (three sticks), softened
3 c all-purpose flour
2 t baking powder
1 t salt
1 t baking soda
1½ c sugar
4 eggs
3 c mashed very ripe bananas (about 6 medium)*
1 c chopped toasted walnuts (optional)
Preheat oven to 350°. Line two 9x5x3 loaf pans with parchment paper at the bottom; butter parchment (or spray with cooking spray), set aside.
In a medium bowl, whisk together flour, baking powder, salt, and baking soda.
In an electric mixer, beat butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Alternately add flour mixture in three parts and banana in two: flour, banana, flour, banana, flour. Mix until just combined. Stir in walnuts, if desired, with a rubber spatula.
Divide batter evenly between two loaf pans. Bake until a toothpick inserted in the center comes out with only a few moist crumbs attached, about 55-60 minutes. Let cool 10 minutes in pan, then turn out of pan, peel off parchment, and let cool completely on a wire rack. Bread can be stored, wrapped tightly in plastic, at room temperature up to two days.
_*When I have bananas in the house that are getting overripe, I toss them, whole, into the freezer. If you thaw them in the freezer the night before you plan to bake, they’ll be good to go. The skins get a little brown, but that’s no big deal._
h3. Honey-Cinnamon Butter
1 stick butter, softened
1 T honey
¼ t cinnamon
¼ t vanilla extract
Mix the softened butter together with honey, cinnamon, and vanilla. Plop artfully into a small bowl and serve alongside banana bread.
This looks very much like my banana bread recipe, but simpler to make! Thanks for sharing it, as well as the recipe for the honey-cinnamon butter. Yum!
Ann:
I made this last night, it’s yummy, but I think too much on the butter. Have you tried reducing? Is this the original recipe or your “misreading” of it.
It’s yummy, don’t get me wrong, but I’d love to try it with less.
Brad
Brad, I totally agree about the butter. It is indulgent, since most recipes I see have only 1/2 cup per loaf (and this has 3/4 cup per loaf). I did adjust the flour and eggs, so this recipe is modified to accommodate for my original butter mis-reading. I think the extra butter might be even yummier spread on the outside of the bread after it’s baked. Next time I try it, I’ll reduce the butter, and I’ll let everyone know how it goes!
Ann,
This Banana Bread recipe is AMAZING! I made a half recipe and took it to work. At least three people came up to me and said it was the best banana bread they had ever tasted. I do agree with Brad, that it is a little buttery…maybe for a half recipe only use one stick?
Thanks again and happy baking!
Alyssa