Banana Bread {perfect every time}

Banana Bread with Pecan Butter Spread

Banana Bread with Pecan Butter Spread

For some reason, I can’t bring myself to toss out over-ripe bananas that no one has eaten. Especially when I can make moist foolproof banana bread with them! This recipe is the result of a lot of trial and error. Some breads would collapse, be too soggy, dense or dry. Not this one! Sometimes I enjoy it warm out of the oven with a spread of butter. At other times, topped with Maple Pecan Butter (recipe will be posted tomorrow). My kids don’t like nuts in their banana bread so I have omitted them from the one I have just baked but the original recipe includes them.

Perfect Banana Bread

Ingredients:
3 large ripe bananas or 4 small medium ripe bananas, mashed
1⅔ cups of all purpose flour
1 tsp of baking soda
½ tsp of salt
1 heaped cup of light brown sugar
½ cup of oil (I have used peanut oil)
2 tbsp of sour cream (or creme fraiche)- heaped
2 eggs, lightly beaten
1 tsp of vanilla essence
¼ tsp of cinnamon
⅔ cups of chopped walnuts (optional)
1 tbsp of poppy seeds (optional also)

Instructions:
Heat the oven to 350°F
Lightly grease a loaf pan and line the bottom with parchment paper
Sift together the flour, baking soda, salt and cinnamon in a bowl – set aside
Whisk together the eggs and the sugar until the mixture is light and fluffy
Slowly drizzle in the oil and beat
Add the bananas, sour cream or creme fraiche and vanilla
Fold in dry ingredients – don’t over mix
Pour batter into the prepared loaf tin
Bake for 45 minutes
Take out and cook in the pan for about 10 minutes before carefully transferring it to a cooking rack
It will keep fresh in a ziplock bag or airtight container for about 4 days

Notes:
Test for the readiness by inserting a cake tester or thin knife. If it comes out clean, the bread is ready. If not, put back in for 10 minutes.
If the top is browning too much, lightly place a sheet of foil over the top until the bread is ready.

Notes:
Adapted from Flour Bakery in Boston

© 2014-2015 Caroline’s Family Kitchen and CarolinesFamilyKitchen.com

Comments

  1. Leave a Reply

    Yvette
    04/23/2016

    Hi Caroline! I came across your blog via Pinterest – was shocked that it was you! LOL I was looking for a banana bread recipe and found this one. It was delicious! Love your blog – very cool. Hope you and the family are well!

    • Leave a Reply

      Caroline
      04/23/2016

      Yvette Hi! OMG! You wouldn’t believe you have been on my mind now that the boys are close to finishing! You are one of the reasons I miss FB. Might have to go back. The blog is work in progress, but I love it! Glad you liked the banana bread. Small world! Hope you are all well also. We are all good, thanks for asking! Take care x

    • Leave a Reply

      Caroline
      04/27/2016

      Let me know how you love them! I wrap them up individual “cake slices” in cling film and ship them to Jeremy. They can last up to a week. Hope to get back onto FB when I have more time. Just swamped at the moment. I found I wasted about an hour a day on it! :/ Must try better self control! lol x

  2. Leave a Reply

    Yvette
    04/26/2016

    You need to come back to FB – I’ve missed your posts! Trying your recipe for “blondies next”. 🙂 Hugs to you! XOXO

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