Wednesday, September 11, 2013

Classic Banana Bread

Classic Banana Bread

Makes 1 standard loaf and 1 mini loaf.

This will definitely be my go-to banana bread recipe for when I want the traditional, homestyle bread.  If you click here, you'll find another great recipe for banana bread, but it is definitely sweeter and tastes more like cake.  You won't go wrong with either, but they are definitely slightly different and both worth keeping in the regular rotation.
Source: The Dough Will Rise Again

1 stick butter, softened
1 cup sugar
2 eggs
3 very ripe bananas
1/2 teaspoon salt
teaspoon baking soda
teaspoon baking powder
2 cups all purpose flour
1/2 cup milk

1.) Preheat your oven to 350°. Start by creaming the butter and sugar together for about 2 minutes. Add the eggs, and mix until well-incorporated.
2.) Peel the bananas, place them in a bowl, and smash them well with a fork. Add them to the wet ingredients, and mix until combined. 
3.) Whisk together the salt, baking soda, baking powder, and flour. Add 1/3 of the flour mixture to the wet ingredients, and mix until just combined; add half the milk, then another third of the flour mixture, then the rest of the milk, and finally the remainder of the flour mixture, mixing until just combined after each addition.
4.) Spray your loaf pans with non-stick cooking spray; scoop the batter evenly into the pans or tins, only filling them halfway. This bread rises quite a bit, and if you fill them more than halfway, the bread has a tendency to collapse on itself, and you end up with an overbaked bottom, and a raw top! Bake muffins for 12-16 minutes, mini loaves for 22-25 minutes, and standard loaves for 45-50 until the edges are golden brown, and a toothpick inserted into the center comes out clean.

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