Go Bananas

Banana bread makes me feel warm and cozy inside.  It always has, especially during the fall and winter months.  I have tried many different banana bread recipes over the years, but I have finally found the one that never lets me down and is delicious every time.  It is also “Mike approved” – he loves banana bread even more than me.

This recipe comes from the New Better Homes and Gardens Cookbook (red plaid) that has been America’s #1 Cookbook since 1930.  They must be doing something right! 

Banana Bread

Print this recipe!

2 C all purpose flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t cinnamon
2 beaten eggs
1 1/2 C mashed bananas (apx. 4 medium)
1 C sugar
1/2 C cooking oil or melted butter
1/2 C chopped walnuts or pecans (optional)
1/4 C dried Bing cherries or Craisins (optional)

1.  Preheat oven to 350.  Spray the bottom and sides of loaf pan.  Combine flour, baking powder, baking soda, cinnamon, and a pinch of salt.  Make a well in center of flour mixture:  set aside.

2.  In a medium bowl combine eggs, bananas, sugar and oil.  Add egg mixture all at once to the flour mixture.  Stir just until moistened (ugh – really dislike that word).  Batter will most likely be lumpy.  Add nuts and dried fruit if desired.  Spoon batter into loaf pan.

3.  Bake at 350 for 45-50 minutes or until a wooden toothpick inserted near the center comes out clean.  Cool on a wire rack before removing from pan.

Tips:

• The freezer is your friend!  Don’t feel obligated to eat the whole loaf of banana bread before it goes bad.  Slice the remaining pieces and wrap each one individually in plastic wrap.  Store in the freezer.  When you have a craving for a piece, pull it out of the freezer and pop in the microwave for 45 seconds to a minute and it tastes just like it is fresh out of the oven.
• Wrap the full loaf in foil and store in the refrigerator instead of on the counter.  I think it keeps the bread fresher and more moist (there is that word again).
• Tired of just butter on your banana bread?  Spread peanut butter or almond butter on top for a little bit of variety.  This is definitely one of my favorite after school snacks.
• Put a spin on the classic French Toast.  Dip slices of banana bread in French toast mixture of eggs and milk. Cook through on a griddle, flipping to sear both sides and serve with syrup.  Delicious.
• No microwave available?  Reheat slices in the toaster for a crunchier bite.
• Prefer muffins for better portion control?  No problem.  Make the same recipe and bake in muffin tins rather than a loaf pan.  Decrease the time by about 20 minutes, checking to make sure they don’t burn.