Tuesday, July 22, 2014

Recipe: The Best Banana Bread Ever

It's been a long time coming, but I'm back again with a not-so-new recipe. Everyone has had banana bread at least once in their life, and I've come across countless recipes, but there could only be one winner.

Banana Bread

makes 2 loaves

You will need:
  • 2 cups granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1 cup (2 sticks) butter (room temp.)
  • 4 eggs (room temp & beaten)
  • 6-7 (very ripe) bananas
  • 1 tsp salt
  • 2 tsp baking soda
*TIP: The riper the bananas, the better!

Preheat your oven to 350 degrees Fahrenheit. Prepare 2 2x4x8 loaf pans by coating them with butter/oil and dusting them with flour.

In a large bowl, mash your bananas. Breaking them up into small pieces makes the process a little faster and easier. I like using a fork, but if I'm in a hurry, I break out the potato masher...go big or go home!

The end result is basically a huge vat of banana guts. It is going to be a little chunky, but try to avoid super large chunks. You don't want wet spots in your banana bread. 

In a stand mixer with a paddle attachment or a hand electric mixer, cream your butter and sugar together until light and fluffy.

Add your bananas and beaten eggs and mix well. At this point your batter will look a little curdled (but it's not, don't worry it's just the bananas). In another separate bowl, sift together your flour, baking soda, and salt and mix into your batter, but just until incorporated. You do not want to over mix!!!

Divide the batter evenly between the two prepared pans. Tap each pan on a flat surface a few times to get rid of any air bubbles. Bake for 45-50 minutes. Test the banana bread with a tooth pick or skewer. Don't worry if it is still a little wet near the surface, that can happen since there are so many bananas in this recipe.

When finished baking, place pans on a wire rack for about 10-20 minutes or until they are cool enough to touch.

Once cool enough, use a butter knife or spatula to help flip the loaves out of the pans to finish cooling completely on the wire rack. (This batch's center, as you can see, remained a little wet, which is why this little crater formed while cooling.)

My dad has had this recipe for years, ever since we still lived in San Francisco ten years ago, and we have still yet to find another that has even come close to competing with ours. If you don't believe me, you're just going to have to try it for yourself!

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