This quick banana bread recipe uses a special technique to bring out all of the sweet juicy goodness from your bananas resulting in a moist, delicious loaf.
- 4 ripe bananas
- 1 ¾ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 stick unsalted butter softened
- ¾ cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla
- demerara or granulated sugar for dusting
Preheat oven to 350 degrees. Spray loaf pan with non-stick spray.
Peel bananas and place in a microwave safe shallow bowl. Microwave on high for 3 minutes. Allow it to cool for 5 to 10 minutes.
Combine flour, baking soda, and salt and set aside.
Whip butter on high-speed in large bowl of an electric mixer. Add brown sugar and mix until well combined. Add eggs and vanilla.
Slowly pour banana "juice" into batter in mixer and blend. (Remember that there are eggs in the batter and the juice is still hot/warm. You have to temper the batter.)
Add bananas and mix until incorporated.
Add flour and mix until smooth.
Pour into prepared pan and Sprinkle top with sugar. Bake for 50 - 55 minutes or until done.
Remove to wire rack and allow to cool.
To make chocolate chip banana bread, fold in 1 cup semisweet chocolate chips before placing dough in loaf pan (step 8). Bake for 50 – 55 minutes or until done.
For banana walnut bread, follow directions through step 7. Fold in 1/2 cup toasted walnuts and pour batter to the prepared pan. Bake for 50 – 55 minutes or until done.
Serving: 1slice | Calories: 339kcal | Carbohydrates: 52g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 77mg | Sodium: 328mg | Fiber: 2g | Sugar: 24g