Delicious banana bread is very easy to make and stores perfectly in the freezer. Pour the batter in a loaf pan to the halfway mark to allow for oven spring and save the remaining batter for cupcakes.
The dry ingredients
2 cups of flour
1 teaspoon baking soda
1 teaspoon salt
The wet ingredients
3 medium-sized ripe bananas, blended (about 1 cup)
1/2 cup of butter
1 cup sugar
1 teaspoon vanilla
1 cup walnuts, chopped (optional)
3 tablespoons flour and oil to prepare the loaf pan. 3 paper cupcake holders
Preheat oven to 350° F. Place rack in the middle of the oven.
Oil and flour a quart glass loaf pan along the bottom and sides of the pan. Shake out excess flour.
Place 3 paper cupcake holders on a small baking sheet. Yield: 1 loaf plus 3 cupcakes.
Place flour into a large mixing bowl. Sift the baking soda into the flour mixture and mix well,
Place the peeled bananas in a food processor and blend until creamy then remove the mixture from the processor bowl. Cream the butter and sugar in the food processor. Add the eggs and vanilla and blend. Add the bananas and blend until well combined.
Mix the walnuts to the liquid ingredients. Remove the liquid ingredients from the blender bowl and fold into the dry ingredients. Mix carefully until well combined. Place the bread batter into the loaf pan. The batter should fill one-half of the loaf pan. Use the remaining batter to make 3 cupcakes.
Bake the cupcakes at 350° F. for 15 minutes. The bread will need 50 to 60 minutes.
If the edges of the bread have moved away from the sides of the loaf pan, test for doneness.
Place a knife in the center of the loaf. Remove the knife. The bread is done if the knife is clean.
Swap 1/2 cup butter for 1/3 cup olive oil
Add 1/2 cup raisins
- The trick with baking bread, especially bread with banana or pumpkin, is to allow for oven spring. A loaf pan filled more than halfway will brown before the inside of the loaf is cooked.
- Wrap in plastic and store in the freezer.