The Best Banana Bread
Welcome to my cozy kitchen, where we will transform the humble banana into delicious, moist and flavorful banana bread. Even if you’re new to baking, this recipe is easy to make, and the results are delicious! This is a great way to use the bananas you bought because your kids liked bananas last week, and this week they don’t, and now you have a pile of browning bananas on your counter.
This recipe will make two loaves of banana bread…so you have an extra to share or to freeze for later. Also, this recipe has a “secret ingredient” that I think gives it a unique flavor. Read on to find out what it is!
Let’s get started!
Choosing bananas for banana bread
The secret to yummy banana bread is all in the bananas. They need to be really, really ripe. The more ripe, the better. This gives the most banana-y flavor. I usually have bananas that have hung out too long on the counter. When they reach the point when they are all brown and spotty, I put them in a freezer bag and store them in the freezer until I have time to make a batch of banana bread. The bonus of using ripe bananas that have been frozen is that they are very easy to mash and mix into your batter. They may not look appealing, but they will make your bread flavorful and moist.
This recipe calls for 2 1/2 cups of mashed ripe bananas. You can add a half-cup or so more. This just adds extra moistness and banana flavor.
This recipe does call for part of the flour to be added at the beginning of the recipe, and the rest to be added with the eggs. I do think that doing so helps the texture. Mix 2 cups flour, 1 1/3 cups sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. I love this tool for mixing.
Next, add the mashed bananas, 2/3 cup shortening, and the secret ingredient…4 tablespoons of French Vanilla coffee creamer. 🙂 You can also use just milk.
Beat with an electric mixer on low until blended. and then on high for two minutes. Add the 4 eggs and the rest of the flour and mix until blended. Stir in 1/2 cup chopped nuts if you are adding them.
When the batter is all mixed, divide it into two greased loaf pans. I like to use Baker’s Joy spray.
Bake for 55 to 60 minutes at 350 degrees. Test with a toothpick to be sure the middle is done. Cool 10 minutes in the pan, and then turn out onto cooling racks. We usually cut a slice to sample right away. 🙂
Tips for Great Quick Breads
- Don’t scoop the flour from the container. Spoon it into a measuring cup and level it off with a knife. This keeps you from adding too much flour and making the bread too heavy.
- Use a toothpick to test for doneness. If it comes out with moist crumbs, it’s done. If it’s wet, bake a few more minutes and check again.
Storing Banana Bread
- Store at room temperature wrapped in plastic wrap for up to 4 days.
- Store in the refrigerator (wrapped well to prevent drying out) for up to one week.
- Store in the freezer wrapped in plastic wrap and then in foil for up to three months. Thaw at room temperature.
Serving Ideas
- Plain or with a pat of butter
- Lightly toasted with butter (my favorite!)
- Topped with cream cheese, peanut butter or Nutella
- With a bowl of yogurt and fruit for a delicious breakfast
So, the next time you see those forgotten bananas on the counter, don’t despair! Make banana bread.
Until next time, happy baking!
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Banana Bread
Ingredients
- 3 ½ cups all-purpose flour, divided
- 1⅓ cups sugar
- 4 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2½-3 cups mashed ripe bananas (6-7 medium bananas)
- ⅔ cup shortening
- 4 tbsp French vanilla coffee creamer (or milk)
- 4 eggs
- 2 tsp vanilla extract
- ½ cup chopped walnuts or pecans (if desired)
Instructions
- Preheat oven to 350°. Grease two loaf pans.
- In a large bowl, combine 2 cups of flour, the sugar, baking powder, baking soda and salt.
- Add the mashed banana, shortening, and creamer or milk. Beat with an electric mixer on low until combined, and then on high for 2 minutes.
- Add the eggs and the rest of the flour. Beat until blended. Stir in nuts, if desired.
- Divide the batter evenly between the two greased loaf pans and bake at 350° for 55 to 60 minutes. Check with a toothpick. If the toothpick comes out clean, the bread is done.
- Cool in the pans on a wire rack for 10 minutes. Then remove from the pans and cool completely on the wire rack before wrapping and storing.
As an Amazon Associate, I earn from qualifying purchases.
