Yields 1 loaf OR 12 muffins. Total time: 1 1/2 hours with baking time for a loaf, and 45 minutes for muffins.
Banana bread is a staple in our house. It is very rare that you won't find some in the fridge and in the freezer. Why? Well, a few reasons really. 1) I have a toddler, so we constantly have too many bananas in our house. 2) I hate to waste food, so I always throw the too-ripe bananas in the freezer, instead of in the trash, and 3) Banana bread is insanely delicious and easy to make!
This recipe will yield 1 loaf or 12 muffins, but I usually double the recipe and make both.
Without further adieu...
***Disclaimer: All of my recipes are made at high altitude, you may need to make adjustments for lower altitudes.***
Ingredients:
4-5 large ripe bananas
1 1/2 tsp vanilla
2 eggs
3/4 c brown sugar
1/4 c melted butter or vegetable oil
1 1/2 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp kosher salt
3 tbsp oatmeal (for topping, more for muffins)
2 tsp white sugar (for topping, more for muffins)
**Optional Additions: Once your batter is combined, before pouring it into the pans, add in fresh or frozen blueberries or chocolate chips to crank this recipe up a notch. My personal favorite is blueberries. **
Directions:
Preheat oven to 350°
In a large bowl, mash bananas (I use a pastry cutter), then add vanilla, eggs, butter/oil, and brown sugar. Whisk well until sugar dissolves.
Then mix in; flour, baking powder, baking soda, cinnamon, and salt.
Pour the batter into a greased 9"x9" or regular loaf pan or use an ice-cream scoop and scoop the batter into a greased muffin pan.
Lightly sprinkle the oatmeal on top of the batter, then sprinkle over the sugar last.
Bake on the center rack for 45-60 minutes for the loaf and 15-20 minutes for muffins. Banana bread can be very deceiving so ALWAYS insert a toothpick or knife into the center to check for doneness. Nothing is more maddening than a doughy center.
Remove and let it cool on a rack.
Ta Da! As my 2 year old says.
There you have it, folks! I hope you love this bread as much as my family and I do.
All photography by Jessie Alice Smith
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