Recently I mentioned we’ve been going through a bread phase here at the house. A few days ago we made Hearty Oatmeal, Fruit and Nut Bread and enjoyed every morsel of the yummy, healthy bread.
Prior to that we had made some Banana Bread and now that the oatmeal bread is gone, T & H was ready for more Banana Bread. He has declared it the best home-made banana bread he’s ever tasted. I will second that vote which is saying a lot, because I don’t eat a lot of bananas, but this (and Bananas Foster) are the exception.
I can vouch this bread is super easy to throw together and it’s a good way to sneak potassium into your diet.
You can eat the bread warm or cold. And, it makes a great breakfast treat. There is a wonderful little place not too far from our house called Williams Orchard. You can pick up apples of all kind (in season) there. This is where I purchase my apples to make my crock pot apple butter. But Williams has other merchandise, also…fresh produce and freezer sections of wonderful frozen veggies. They also sell baked goods AND Amish canned goods and butter. Let me tell you something…cut a slice of banana bread, spread a tad of softened Amish butter on the slice and heat it in the microwave for just a few seconds. Food for a king!
As I write this, the aroma of fresh baking banana bread is wafting through the house…and we have bananas for another loaf…yeah, it’s that good…
The Best Home-made Banana Bread
1 cup sugar
½ cup butter (1 stick), softened
1 cup mashed bananas (about 2 medium bananas)
¼ cup low fat milk
2 eggs, beaten
2 teaspoons pure vanilla flavoring
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup chopped pecans (or a nut of your choice)
1. Preheat oven to 350°. Prepare a 9 x 5 inch loaf pan by greasing and flouring it or using baking spray.
2. In a medium/large bowl beat butter and sugar until light and fluffy.
3. Add vanilla and mix well.
4. Add beat eggs, one at a time and continue beating the butter mixture.
5. Next add the milk and mashed banana to the butter mixture and mix well.
6. Combine the all-purpose flour, baking soda and kosher salt. Make sure the dry ingredients are blended well before adding to the butter mixture.
7. Add dry ingredients and nuts to the butter/banana mixture and blend just until dry ingredients are moistened.
8. Pour into prepared loaf pan and bake 50 to 60 minutes or until the sides pull away from the pan. (A couple of years ago I purchased a new oven and it cook totally different from any stove I’ve ever owned. As a result, I usually have to cook most everything a little longer that recommended. I have made this bread in other stoves and the 50 – 60 minutes is perfect.)
© 2013 Beverly Hicks Burch All Rights Reserved.