Tag Archives: Bananas

Another Banana Bread

Just what the world needs now is another Banana Bread right? Well guess what bananas still go uneaten in the time of Corona and I can’t bear to throw them in the garbage. Yes sometimes I freeze them for smoothies and I will even freeze them ( without skin) for future banana breads/muffins. In any event this is the recipe I used the other day. Feel free to double if you want two banana breads. I actually didn’t have any baking soda so I tripled up on baking powder! I googled it and asked how to substitute Baking Soda? and found out that you can triple up on baking powder which I did have.

Just a little note about freezing bananas: they do free beautifully –peel and place in a ziploc bag in the freezer. When you’re ready to use them place in a colander in the sink to drain–they’ll give up a good amount of liquid and I must say not look particularly good but they work quite beautifully.

Also if no buttermilk– place 1 teaspoon of white vinegar or lemon juice in a liquid measuring cup. Fill cup with milk to 1/4 cup line. Let stand for five minutes and this should be fine.

I hope that you’re all well and handling this unique situation to the best of your ability.  I find some comfort in the knowledge that we’re all in this together. Hopefully we’ll see our way out of this soon. Stay safe and please stay home. If you’ve never cooked before maybe this is your opportunity to do so and if you’re an experienced cook who’s just looking for some new recipes I hope I have been of some value.

Post your photos on Instagram and tag me — I love to see what you’re cooking. Follow me on Instagram @cookingwithcandi

Stay Well.

Ingredients:

1 cup sugar

1/2 cup unsalted butter, softened

1 1/2 cups flour — I don’t bother sifting but if you’d like to go right ahead

1/2 tsp. baking soda

1/2 tsp. table salt

2 eggs– best at room temperature

1 tsp. vanilla extract

1/4 cup buttermilk

*1/2 -1 cup chopped walnuts and this is optional I used more because we like them — totally your call

4 over ripe very black bananas–mashed

Directions:

Pre-heat the oven to 350 degrees.

I use cooking spray on a loaf pan if no cooking spray butter generously

In a stand mixer, cream butter and sugar until light and fluffy

In a separate bowl, whisk together flour, baking soda and table salt

With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk and bananas.

Add the flour mixture and mix until just combined. I never dump in the dry ingredients all at once , I add a little at a time.

Pour batter into your loaf pan or muffin pan . Bake for app. 1 hour — check it after 50 minutes –mine was done. 

Remove from oven and let cool . You can turn out immediately on to a cooling rack or just let it cool down sufficiently and then turn out which is what I did.

Enjoy!

  • I use a metallic baking pan which measures 8.5 x 4.5 a standard loaf pan
  • * you can also make banana muffins and use a muffin tin

Simple Banana Bread

IMG_6029

batter for banana bread

IMG_6031 IMG_6032This is a simple and delicious Banana Bread. A “no frills” amazingly delicious banana bread. It is Dominique Ansel’s recipe for Banana Bread. While my other banana bread is amazingly delicious it contains brown sugar and a streusel type crunchy topping which makes it more like a cake than a bread.  This is delicious served as a bread or with something delicious spread on top of it, butter, jam or even peanut butter. It is pantry ready except for the bananas which I happen to have 4 over ripe ones sitting around.  All other ingredients should be in your pantry . I use an electric mixer to mix bananas and eggs because I like the consistency of it done this way. If you don’t have an electric mixer you can mash the bananas by hand and beat in one egg at a time. The bread will start browning early on and this is OK, it forms a wonderful brown crust from all that butter! Mine never got burned.

You will also need a loaf pan. This is  a large loaf so I filled my standard loaf pan and poured the excess into a small mini loaf. I used a 9×5 loaf pan filled about 3/4 to the top. This bread will turn brown quickly just be careful not to burn it so check on it after 50 minutes.  I actually baked for only 60 minutes and it was perfect. Brown and crispy on the outside and moist and delicious on the inside. A really perfect banana bread. You can also use 3-4 mini loaves and they will probably cook in 30 minutes or so. You’ll have to check because it really depends on your oven. I checked mine with a cake tester and it came out clean so I knew it was done. If you touch center of cake it should spring back .

I made this banana bread without nuts but if you’d like add some chopped walnuts. Totally optional and about 1/2 cup would be enough for this recipe. Nothing to stop you from adding some chocolate chips either.

Enjoy!

Ingredients:

2 cups sugar

2 cups flour

3/4 teaspoon baking soda

3/4 teaspoon ground nutmeg

1 teaspoon salt

1 teaspoon baking powder

3 eggs ( room temperature)

4 over-ripe bananas

14 Tablespoons unsalted butter, melted–yikes I know!!!

Directions:

Preheat the oven to 350 degrees.

I spray the loaf pan with Baker’s Joy cooking spray. ( I love this spray for baking)

In a large bowl, combine the dry ingredients. Sugar, Flour, Baking Soda, Nutmeg, Salt and Baking Powder.

Melt Butter in Microwave (35 seconds should do it)

In bowl of an electric mixer I place the bananas and with paddle attachment beat the bananas into a mush. I then add one egg at a time and beat each one in.

Mix the wet ingredients with the dry ingredients and mix until just combined. Don’t overmix. Stir in the melted butter until fully incorporated.

Pour the batter into loaf pan and bake until golden brown or a cake tester inserted into the center comes out clean, about 60-70 minutes. Check after 50 minutes to be sure.

Allow to fully cool before slicing. At least 1/2 hour.

I will probably freeze this bread so I will allow to completely cool before freezing as well.