It’s that time of year again: the time when I try to bake a crap-ton of stuff for myself to eat during busier days of the semester.
My mom has used the same recipe of (very good) banana bread for as long as I can remember. Now, nothing beats anything my mom makes, but when we went to Arizona she had prepared (among other things) a loaf for us to split and take for breakfast treats on the plane.
Proof of her preparedness:
My Dad and I ate about half of the loaf somewhere over Kansas, and told my mom it was the best she had ever made.
“It’s a new recipe!” She said. “It was so easy.”
Yep — turns out when you search for a recipe with “best” in front of it, you get the best recipe for something. This recipe (so simple!) comes from food.com.
And here’s a tip: you know that lonely, brown-speckled banana that outlasted all his friends in the bunch and got overenthusiastic about ripening? When that happens, stick him in the freezer. MAB taught me this, and when you’ve got 4 bananas in there, it’s time to bake.
(Incidentally, MAB’s freezer is now known as the place where bananas go to die.)
So, here you have the best banana bread recipe. Enjoy!
- 1/2 c. butter, softened
- 1 scant cup sugar* (I like my bread a little less sweet, and a scant cup did the trick. If you like it real sweet, go for the full amount!)
- 2 eggs
- 3-4 very ripe bananas, crushed/mashed
- 1.5 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
Cream butter and sugar. Add eggs and beat for 30 seconds. Beat in crushed bananas and mix well. Whisk in flour, salt, and baking soda until well combined. Stir in vanilla. Pour into a greased loaf pan and bake at 350 for about 60 minutes.
(Note: This recipe would easily lend itself to chocolate chips, if you’re into that kinda thing.)