Friday, October 25, 2013

Dad's Favorite Banana Bread

I love, love, love this picture up there.

It's my dad's birthday in just 3 days! Since the beginning of last month, he's requested a banana bread. I figured why not! It's his favorite baked good of mine and to be honest, I haven't made it in a mighty long time! *Note: The banana bread translates so much darker on film. It is nowhere near that dark in person.

Don't you just love the pretty pastel flags hanging in the background?

This banana bread recipe is one that is super easy to make and is one that I've used for many years. However, I never ever have the patience for anything. Therefore, I always buy my bananas a very long time (around 2 weeks) before I have to use them.

Once they turn very ripe with lots of black spots all over them, I put them in a gallon sized Ziploc bag and freeze them until I have to use them. I was a bit skeptical about this method at first, but after a while I realized it was much more convenient than using fresh bananas, and I found the texture of the bananas to be even mushier than fresh overripe bananas.

As with all banana related baking recipes, you usually have to mash the bananas. It is no different with this one. However, I found that with frozen bananas, they are much easier to mash. Fresh overripe bananas always still have a bit of texture to them no matter how ripe. On the other hand, frozen overripe bananas are so mushy they just fall out of their peel. It is so much easier to get a smooth, even banana mush mixture with frozen bananas.

A while later, I wanted some chocolate so this happened........
Favoritest brownies ever. 

The recipe is written at the bottom. Because this is a cookbook recipe, I have rewritten it as there is no link to it. 

Happy baking (and Happy Birthday, Dad)!
 photo ScreenShot2013-08-31at55636PM_zps321e12a9.jpg

Dad's Favorite Banana Bread
Prep time: 15 minutes
Bake time: 50-60 minutes
Yields: one 8.5" by 4.5" loaf

2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) butter, softened
1/2 cup granulated (white) sugar
1/2 cup brown sugar
2 large eggs
1 1/2 cups mashed over ripe bananas (I used about 4 medium sized)
1 teaspoon vanilla extract

1. Preheat oven to 325F. Grease an 8.5" by 4.5" loaf pan. (If pan size is larger, reduce baking time by 10 minutes)
2. In a medium sized bowl, combine the flour, baking soda, and salt.
3. In a large bowl, beat butter and both sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl occasionally. Add the vanilla extract. Mix well.
4. Add in the flour mixture and mashed bananas alternately. Scrape down the sides of the bowl, then beat until just blended.
5. Pour batter into greased pan. Bake for about 1 hour if pan size is as indicated in recipe (see note if not). If the cake is browning too quickly, cover with foil. It is done if a toothpick inserted into the center comes out clean.
6. Transfer the pan onto a wire rack to cool. Let the loaf cool in the pan for 10 minutes, then turn out of pan onto wire rack and let cool completely.

I baked mine in a 9.5" by 4.5" loaf pan, so I reduced the baking time by about 8 minutes. If your pan is larger, reduce baking time by 8-10 minutes. If your pan is smaller, increase baking time for about 5-10 minutes. Make sure to keep an eye on it.

No comments:

Post a Comment