I never just decide to make banana bread it’s usually always a necessity to use up bananas that are getting too soft. Usually, I just throw whole bananas in the freezer to keep until I’m ready to make banana bread, I don’t cut them up or put them in baggies. I just throw the whole thing in and then take them out to thaw a couple of hours before I’m ready to make bread. I want to share the best banana bread recipe, you’ll make it over and over!
Here’s what you’ll need:
I think this is an old cookbook recipe but I’ve been making it for years! This recipe makes one 9x3x5 or two 7 1/2×3 1/2×2 inch loaf pans.
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 beaten eggs
1 1/2 cups mashed bananas (about 5 medium)
1 cup sugar
1/2 cup cooking oil, or melted butter
1/4 chopped walnuts (I never add nuts, I just don’t like them but add them if you like)
I like this recipe because it doesn’t require buttermilk, some banana bread recipes require buttermilk. I never have it on hand but I know you can sour milk by adding vinegar or lemon juice but for this recipe, you don’t need to mess with it.
Preheat your oven to 350°, grease the bottom and sides of your loaf pan or pans. Combine flour, baking, powder, baking soda, cinnamon, nutmeg, and 1/4 teaspoon salt. Mix well and set aside. There have been times when I didn’t have the nutmeg so I just used the cinnamon and it still turned out delicious. I buy spices from the bulk section to save money, it literally costs a few cents to refill the jars instead of paying 6 dollars for a tiny jar in the spice section. You can read how I Save Money by Refilling instead of Buying New.
In a medium bowl combine eggs, mashed bananas, sugar, and oil. Add this mixture to the flour mixture all at once. Stir just until moistened, the batter will be lumpy. If you wanted to add nuts or chocolate chips now is the time to fold those into the mixture. Pour into your prepared pans. I just have the big loaf pan so I end up with one loaf.
Bake at 350° for 55-60 minutes. After baking for 60 minutes I check it for doneness and I end up having to bake it for another 10 minutes or so. It could be my oven I don’t know but it always needs more time. Toothpicks don’t reach down to the middle when I’m checking for doneness so I use a piece of uncooked spaghetti to get down into the middle. I add foil around the edges to keep the top from getting too dark while the inside of the loaf finishes baking.
That’s it, you’re finished. Let it cool in the pan for a little while then turn it upside down with a plate on top and transfer to a wire rack to cool completely. The bread is moist and not too sweet, it turns out perfect. It won’t last long, it goes really fast in our house and there are only 3 of us.
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