Category: Project 52

Copyright © 2015 Deborah M. Zajac. ALL RIGHTS RESERVED

I had nearly a full bunch of bananas that are perfect for eating and baking but, too much to eat before they go bad, so what else do you do but bake with some. With a 2 1/2 yr old to chase it’s much easier to make a quick bread than a pie so, that was my morning project.

#1 Grandson loved watching the paddle beat the batter, but he wasn’t interested in tasting the batter or helping to make it. He loves spinning wheels and mechanical things; I’ve known since early on he’s got an engineering brain leading me to think he won’t be much of a helper baking in the future, but he might grow to love licking the bowl and beaters. 🙂

This recipe is super easy, and really moist. I made this loaf sans nuts or chocolate chips because I’m sharing it with the construction crew. I’m thinking simple is better in this case. I can avoid nut allergies at any rate.

Banana Bread Recipe:

1 stick unsalted butter, room temperature

1 cup granulated sugar-(you can use 1/2 cup brown sugar and 1/2 c granulated if you like)

2 Eggs

1 1/2 cups flour. I used all-purpose flour

1 tsp baking soda

1tsp salt

3-4 very ripe bananas, mashed

1/2 cup vanilla yogurt ( can use sour cream instead)

1tsp Vanilla Extract- use a good one!

1/2 cup chopped walnuts or pecans * optional

1/4 cup chocolate chips * optional

Directions:

Preheat oven to 350ºF (if using a dark pan preheat to 325ºF)

Butter & Flour 9x5x3 inch loaf pan (or 2-3 mini loaf pans)

With an electric mixer with the paddle attachment, cream the butter, and sugar until light and fluffy.

Add the eggs one at a time, beating well.

In a medium bowl whisk together the flour, salt, and baking soda then add 1/2 to the butter/eggs mixture, mix until incorporated, then add the last half and blend well.

Add the mashed bananas, yogurt, and vanilla and beat just until incorporated.

*If adding nuts, and chocolate chips add them at this stage.

Pour batter into buttered and floured loaf pan(s) tap on counter to remove air bubbles and level the batter.

Bake for 1 hour 10 minutes, or until a cake tester comes out clean.

Cool on bakers rack for 10 minutes then turn out to continue cooling.

Eat it warm, or at room temperature.

Enjoy!

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More to come…