Friday, December 30, 2011

Best Banana Bread

Today I am posting about Banana Bread. I made these mini-loaves as holiday treats for neighbors. You could make them for a New Year's treat...or for a no-excuse, anytime treat...

In case you can't tell...I love Banana Bread. There is no rhyme or reason to my love for BB but it is a strong relationship. I often let bananas get to the borderline of ripeness just so I have an excuse to make BB. You should make BB today. Trust me, it will make you happy.

2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter (= 1 stick)
1 cup brown sugar
2 eggs, beaten
4 mashed overripe bananas
¾ cup chopped pecans (optional)

Preheat oven to 350°. Lightly grease 9x5 inch loaf pan (or 5 cute mini loaf pans as seen above... $1 each at Michaels and a great reusable gift!).

In a large bowl combine flour, soda and salt.

In a separate mixing bowl, cream together butter and brown sugar on medium speed with hand mixer. Consistency should look like this:
Stir eggs and mashed bananas into sugar mixture until well-blended. Then combine banana mixture into flour mixture, add in nuts (if using) and stir just to moisten. Be sure not to leave any big flour clumps!

Bake in preheated oven for 60-65 minutes if using large pan; 45-50 if smaller pans. Insert a toothpick into center; if it comes out clean it's done. Let bread cool in pan for 12-15 minutes then turn out onto wire rack . If leaving in mini pans let cool for at least 30 minutes before wrapping up. 

Enjoy a slice while it's still warm. There is no reason you should give it ALL away :) 


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