I have a deep dark secret. I cannot throw away a banana. When they go brown in our house, in to the freezer they go. Then, one day I open the freezer and it’s like they were banana tribbles. When the hell did all those naners get in there?! Oh, wait. Right. So….time to make some banana bread it is.
Betty Crocker has this amazing BB recipe that I’ve barely tweeked. It’s really yummy, dense and moist and full of bananaloids. It comes together lickity quickity.
Having good, solid tools for cooking makes the process easier and more fun. In that vein, I am always on the lookout for serious quality bakeware. Home Goods is a great place, especially around the holidays. I love my Chicago Metallic pans – they are serious shit. Heavy. Nonstick. Steel. I reduce my temp by 15* to the recipe because of their dark finish, but they are awesome.
Sprinkled with sugar. They get so sparkly!
And now, the whole house smells great. Waiting for these babies to cool and slice seems like it will take forever.
Alrighty – two beautiful loaves. One for us, one for the neighbors (you remember the neighbors, the ones who bring us all the goodies from M-O-M? Yeah, gotta take care of each other.)
- 1 1/8 c sugar (plus some to sprinkle on top)
- ½ c butter, melted
- 2 eggs, room temp.
- 1 ½ - 2 c. puréed overripe bananas (about four med)
- ½ c buttermilk
- 1 tsp. vanilla
- 2 tsp bkg pdr
- ½ tsp salt
- 2 ½ c flour
- ¼ tsp bkg soda
- 1 c chopped nuts (plus more for garnish)
- Heat oven to 350*.
- Grease two loaf pan bottoms & corners, and line bottom with parchment.
- Mix together the wet in the mixer.
- Sift together the dry and add to the wet, barely mixing. Lumps ok.
- Put in the pan(s), sprinkle with nuts and sugar, bake 350* for an hour.
- Cool ten minutes, slice a spatula or butter knife along the edges and depan them to finish cooling. (Hello, parchment, I love you.)
- Enjoy. This is definitely a Maginnis favorite.
- This will only work if your bananas are seriously overripe. Like, black or almost. But *not* if they're at the "my, that smells like banana rum" stage.
- Makes two loaf pans 8"x4 1/2" or one 9"x5"
- Betty uses 1 1/4c sugar, but I take some out because of the extra banana and the sugar on top.
- I've tried half brown half white, but my loaves burned. Will need to experiment/research more for that.
Always looking for a good banana bread recipe. Will give it a try this weekend. Hope mine looks as good as your pictures. Thanks for sharing.
Rolan
Thanks! Let me know how it turns out!