Banana Bread
Don’t let those bananas go to waste.
Notes
I feel like I always buy bananas and then forget to eat them before they go bad. I wind up making banana bread pretty often because of this…
This recipe calls for sprinkling brown sugar on top of the mixture before it goes into the oven. Measure with your heart.
Ingredients
Yield: 1 loaf
3 Ripe Bananas
¼ cup Milk
2 ½ tsp Cinnamon
½ cup White Sugar
½ cup Brown Sugar
1 stick Butter (unsalted)
2 Eggs
2 ¼ cup Flour
1 ½ tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
Brown Sugar for topping
Instructions
Preheat the oven to 350 degrees. Grease a standard size loaf pan (8 ¼” x 4 ¼”) and set aside.
In a small bowl, peel and mash 3 ripe bananas with a fork. Add milk and cinnamon, and mix. Set aside.
In a medium size bowl add flour, baking soda, baking powder, and salt. Mix to combine and set aside.
In the bowl of a stand mixer, add sugar and butter. Mix on medium speed until fluffy.
Add eggs to the sugar and butter mixture one at a time, beating well after each addition.
Pour the banana mixture into the bowl of the stand mixer. Beat until combined.
Slowly add the flour mixture to the banana mixture.
Beat until all flour is combined and the batter becomes fluffy.
Pour batter into the prepared loaf pan.
Sprinkle brown sugar on top of the batter. Do not mix.
Bake in the oven for 75 to 85 minutes. You can test if the banana bread is done by inserting a toothpick to see if it comes out clean.
Let cool in the loaf pan for at least 30 minutes. When cooled, removed from pan, slice and serve.
