Easy Banana Bread (well kind of…)
- 1 1/4 c all purpose flour (everybody knows I’m only endorse White Lily wholeheartedly)
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs, at room temperature
- 1/2 tsp vanilla
- 1/2 c (1 stick) unsalted butter, at room temperature
- 1 c sugar
- about 4-5 ripened bananas (they should be spotted or even black, but not rotten of course)
- 1/2 c nuts (walnuts or pecans) -optional
Ok yall, for this one we’re gonna have 2 groups instead of the usual wet and dry because of the bananas; we’re gonna still have the wet and dry ingredients but we’re gonna add the bananas last. So here we go…
Preheat your oven to 350°F and grease and flour 1 loaf pan thoroughly, set aside for later.
First, let’s get the dry ingredients togeva and lay them to the side:
1. Sift the flower, baking soda and salt togeva and set aside in a bown
Now on to the wet ingredients:
2. In a large bowl, cream the butter and sugar togeva with an electric mixer-handheld or stand. But if yall really fancy and can do it by hand tho… But no serious up trust me you wanna use a mixer for this part of the process
3. Meanwhile, beat the 2 eggs with the vanilla in a smaller bown until combined. But be careful to not overwork the eggs!!! This is crucial!!!
4. Combine the egg mixture in with the sugar and butter and mix thoroughly with the mixer. You should start to see this come together and almost feel sticky, even tacky even.
Now we shall combine the 2 so that they become one 🙂
5. Gradually, and I do mean gradually, fold in the dry ingredients with the wet ones, preferably by hand so that you dont overwork the batter. True it takes a bit longer but the end result with be soooo much better I promise! Once everything is all togeva, set this to the side and let’s get to our bananas.
In order to extract liquid from the bananas (or most any other fruit for that matter), we will follow an easy process:
- First things first: Peel the bananas! Put them into a microwaveable bowl and cover them with plastic wrap. Poke a few holes in the plastic wrap and microwave for 4 mins. The end result will look like baby food and this is what you want.
- Now, take this mixture and strain it over a medium saucepan until you can visibly see that it stops dripping on its own- should be no more than 20 mins. Reserve the banans in a small bowl.
- Heat the liquid in the saucepan until it reduces by half. Make sure you stir it because it will scorch. You want to end up with about 1/4 c of liquid when this is all done. Add the liquid back the the bananas and mash them with a fork.
- Once the bananas are cooled, mix them in gently with the rest of the batter until thoroughly combined.
After this step is where you can add your nuts, folding them in gently with the rest of your batter. (I usually don’t use nuts in mine just because I don’t like them. You can also substitute for chocolate chips here as well).
Pour the mixture into the loaf pan and bake at 350°F for about 1 hour- until an inserted toothpick comes out clean from the middle of your banana bread.
Let this cool for at least 10 mins inside of the loaf pan on a cooling rack then remove it and let it cool thoroughly on the rack. Trust me you’ll thank me later.
Now slice that jant up and enjoy! Do let me know how yours turns out 🙂