All that is left after bringing it in for the Wikia team!
Prep Time: 10 minutes
Cook Time: 50-60 minutes
Yields: 1 regular loaf
Description[]
This recipe is based on the banana bread recipe from the Joy of Cooking (a few prep modifications as every minute counts when trying to bake around an infant's schedule - haven't noticed any big differences in the results). I use a stand mixer though it could also be done by hand (would take a minutes longer).
Ingredients[]
- Nonstick baking spray
- 6 tablespoons butter, softened
- 2/3 cup sugar
- 2-3 large eggs
- 2-3 ripe bananas (small chunks if a stand mixer, mashed if by hand)
- 1/2 teaspoon lemon zest (if you have a lemon on hand - I've left out before and it's been fine)
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup nuts/dried fruit/chocolate chips (optional)
Directions[]
- Preheat oven to 350 degrees. Spray bottom and sides of a 9 by 5-inch loaf pan with baking spray.
- On medium-high speed, cream butter and sugar until fluffy (2-3 minutes), scraping down sides of bowl as needed.
- Beat in lemon zest and eggs (1-2 minutes). Once combined, add banana chunks and mix until no big chunks are left. Scrape down sides of bowl.
- Mix in baking powder and salt.
- Add in flour slowly and mix until combined. If adding in nuts, dried fruit, or chocolate chips, add in now (mix gently to combine).
- Pour batter into loaf pan (make sure pan is filled evenly).
- Bake until the loaf is golden brown and a knife inserted in the center comes out clean (50-60 minutes).
- Allow bread to cool in pan for approximately 10 minutes and then transfer the loaf to a wire rack. Serve warm or at room temperature.