Culinary Corner: Banana Bread Recipe

Culinary+Corner%3A+Banana+Bread+Recipe

Banana Bread

There seems to always be a few bananas that are a little too mushy or brown that my family doesn’t eat. I figured while we have all of this excess time, I might as well not let them go to waste. I prefer to use a stand mixer, but that’s just me. Minus the bake time, this might take around 30 or 40 minutes depending on your baking skills or if you do all of the mixing by hand. I’ve made this banana bread twice in the last three weeks and it has been a huge hit, with or without chocolate chips. 

 

MAKES

1 (8-inch) loaf, easily multiplied

INGREDIENTS

Cooking spray

8 tablespoons (1 stick) unsalted butter

1 cup granulated sugar

3 large eggs

1/4 cup milk

1/2 cup chopped nuts or chocolate chips (optional)

1 teaspoon vanilla extract

2 or 3 medium bananas, very ripe

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

 

EQUIPMENT

1 8×5-inch loaf pan

Whisk or fork, if making by hand

Stand mixer or hand mixer, if not making by hand

RECIPE NOTES

Storage: Wrap leftovers tightly in plastic wrap and store at room temperature for several days, or wrap the bread in plastic wrap and then aluminum foil and freeze for up to 3 months.

 

INSTRUCTIONS

  1. Heat the oven to 350°F and prep the pan. Arrange a rack in the bottom third of the oven and heat to 350°F. Line an 8×5-inch loaf pan with parchment paper, letting the excess hang over the long sides to form a sling. Spray the inside with cooking spray. If using nuts, toast them in the oven for 10 minutes as the oven is preheating.
  2. Melt the butter. Melt the butter in the microwave or over low heat on the stovetop. The butter can be softened beforehand but it does not have to be.
  3. Combine the butter and sugar. Place the melted butter and sugar in a large bowl and whisk until combined.
  4. Add the eggs. Crack the eggs into the bowl. Whisk until completely combined and the mixture is smooth. Or you can whisk them separately before adding them to the bowl.
  5. Add the milk and vanilla. Whisk the milk and vanilla into the batter.
  6. Mash in the bananas. Peel the bananas and add them to a clean bowl. I mash them separately before adding them to the rest of the ingredients. I like to use the bottom of a small glass to really mash them until there are no lumps. But if you prefer more chunky pieces of banana, just add them with your other ingredients and combine. 
  7. Add the flour, baking soda, and salt. Measure the flour, baking soda, and salt into the bowl. If I’m using a stand mixer I like to add them all to a separate bowl, combine, and then add slowly in half cup increments. 
  8. Fold in the nuts or chocolate, if using. Scatter the nuts or chocolate over the batter and gently fold them in. For chocolate chips I normally add about a half cup- maybe slightly more.
  9. Pour the batter into the pan. Pour the batter into the prepared loaf pan, using the spatula to scrape all the batter from the bowl. Smooth over the top of the batter.

 

  1. Bake for 50 to 65 minutes. Bake until the top of the cake is caramelized dark brown with some yellow interior peeking. Use a toothpick and insert it into the middle, if it comes out clean it’s just about ready. Baking time will vary slightly depending on the moisture and sugar content of your bananas or the oven you use- start checking around 50 minutes and then every 5 minutes after.

  1. Cool in the pan for 10 minutes. Set the loaf, still in the pan, on a wire cooling rack. Let it cool for 10 minutes which helps the loaf solidify and makes it easier to remove from the pan.
  2. Remove from the pan and cool for another 10 minutes. Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing.