Updated: Feb 3
Although it's been somewhat of a mild and snowless winter in New England (we have had our very cold days, however!), it's not an excuse not to bake! Banana bread is always a favorite, and I think you'll enjoy the recipe below. It's moist and delicious, especially when served right from the oven! And it smells absolutely heavenly, just like your neighborhood bakery. Enjoy!!
1 3/4 cups of all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 stick of softened unsalted butter
3/4 cup of sugar
2 large eggs
1 to 1.5 cups of very ripe bananas (make sure the peel of the banana is very dark brown for best taste. I generally use 3 medium-sized bananas), Mash the bananas.
2 teaspoons of vanilla
5 to 6 drops of banana extract
Preheat your oven to 350 degrees F. Butter and flour a 9x5 inch loaf pan (I prefer either glass or aluminum. I find that when I use metal, the bottom comes out too brown for my taste)
In a medium bowl whisk the flour, baking soda, baking powder, and salt together.
In the bowl of a mixer, beat the butter and sugar, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the mashed bananas, vanilla extract, banana extract and mix well.
Add the flour mixture and beat on low speed just until all mixed together. Pour batter into the prepared pan and bake until a tester inserted into the center of the bread comes out clean. This will take approximately 40-45 minutes. Remove from the oven and let cool in the pan on a rack for ten minutes. This can then be turned from the pan onto the rack for cooling the entire loaf.
You can also use variations, such as a half cup of chocolate chips for a sweeter bread. This can be served with cream cheese, butter, or chocolate and/or caramel sauce.
SMART TRICK! My mother baked banana bread all the time, and if she was short on very ripe bananas, she added 2 to 3 jars of baby food bananas. I have done this as well and it's an excellent secret (shhh...)