Mom's Banana Bread
Here's a recipe for a banana bread that my Mom used to make all the time. It's one of my favorites. You can serve slices of it at room temperature or heat them up if you prefer. Sometimes, when I'm getting towards the end of a loaf, I like to crumble it up and sprinkle it over a piece of fish I might be broiling for dinner.
Ingredients:
1 3/4 cups White Flour
2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Kosher Salt
1/3 cup unsalted Butter, softened
2/3 cup White Sugar
2 large Eggs, well beaten
3 ripe Bananas
Cooking Procedure:
Preheat your oven to 350 degrees
Grease a loaf pan with non-stick cooking spray, oil or butter
Slice the bananas & place them in a mixing bowl
Using a fork, mash them up & set them aside
Sift the flour, baking powder, baking soda & salt into a mixing bowl
Set this aside
Place the butter in another mixing bowl
Whisk it until it is creamy
Gradually add the sugar & continue whisking until this is light & fluffy
Add the eggs & beat well
Gradually add small amounts of the flour mixture alternately with the mashed bananas whisking well after each addition
Whisk until this bread batter is smooth
Fold the batter into the greased loaf pan
Bake in the oven for 1 hour
Let the bread rest for 1 hour before slicing
J.P. Gelinas
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try this banana bread!
Ingredients
* 1 1/2 cups Plain flour
* 1 teaspoon baking powder
* 1 teaspoon Bicarbonate of soda. (Carb-soda)
* 1/4 teaspoon salt
* 125 grams Unsalted butter, softened
* 1 cup Caster sugar
* 2 eggs, lightly beaten
* 2 large, very ripe bananas
* 1/2 cup buttermilk
* icing sugar, to serve.
Instructions
Preheat oven to 170C, 325 F or Gas 3. Grease a 23cmx12 cm loaf tin and line the base with baking paper.
Sift together the flour, baking powder, carb soda and salt.
In a separate bowl, beat the butter and sugar for 3-4 minutes, until fluffy. Gradually add the beaten eggs, mixing well after each addition.
Mash the bananas with a fork and add to the butter mixture. Stir well. Add the dry ingredients mixture alternately with buttermilk, beating well after each addition.
Spoon the mixture into the prepared loaf tin and bake for 55-60 minutes, or until the top of the bread is firm and is a deep brown colour.
Test with skewer or piece of straw. Cool for 10 minutes and then turn out onto wire rack.
Serve dusted with icing sugar. The flavour
improves with keeping.