Recipe Monday: Banana Bread

I love banana bread. It’s quick, super moist, and soooo delicious. I’ve had a standard recipe I’ve worked from for years, and it’s one I’ll always use. It’s on a well-loved, tattered piece of legal paper, and it’s about time I digitized the thing. My favorite way of eating it? Cold, with room temperature butter smeared on it in a thin layer. Mmm.

Ingredients

1 cup brown sugar

1/2 cup white sugar

1/2 cup butter, softened

2 large eggs

1 1/2 cups flour

1 tsp vanilla bean paste or vanilla extract

1/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp cinnamon

pinch of salt

3 large, very ripe bananas, mashed

Preheat oven to 350F.

Sift dry ingredients. In a mixing bowl, cream butter and sugars until light and fluffy. Add in eggs and beat thoroughly. Add your dry ingredients, combine. Add in mashed bananas and vanilla, combine. Pour into a greased 9″ loaf pan and bake for 1 hour. Check with a toothpick, as it can sometimes take an additional half hour, depending on the size of the bananas used. Brush the top with 2TBSP of melted butter when it comes out of the oven. Cool completely.

It’s delicious, I promise.