Banana Bread, the delicious saviour of far gone bananas. This is another recipe that has been passed down to me through generations of my family which I am all too happy to share with all of you. The soft interior crumb is encased in a crispy, golden brown crust which is satisfyingly crunchy. When sliced, the crumb is speckled with the iconic black banana seeds which add to its homemade charm.
I make this every few months as I love banana’s but am fairly picky in their appearance. As soon as I see more than a couple black spots on the peel, I know that I have to put them aside to be used in this delicious recipe. For this recipe, the riper the bananas are, the better. For this reason, I usually let them sit for a week or more, to really develope and enhance the flavours.
What you will need:
- 2 ripe bananas
- 1/2 cup butter (at room temp)
- 2 eggs
- 2/3 cup sugar
- 1 tsp vanilla
- 1 3/4 cup flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
What you need to do:
Pre-heat oven to 350 degrees Fahrenheit and spray loaf pan with oil.
Mash bananas together with butter, sugar and vanilla.
Add eggs and mix until eggs are fully incorporated into banana mixture.
Add remaining ingredients, and mix until all ingredients are fully blended.
Pour into loaf pan and spread evenly with spatula.
Bake for 40-50 minutes until loaf is golden brown and inserted toothpick comes out clean to insure that interior is fully cooked.
Mixture can also be poured into a muffin pan for banana muffins.
If loaf is golden brown, but interior is still not completely cooked, cover with tin foil and place in oven for remaining time.