My wife Renée had asked me yesterday if I’d make her a banana bread. I told her I would try my best but I had already planned out my afternoon with baking a few loaves of my homemade bread, my big & chewy chocolate chip cookies and my bakery style banana chocolate chip muffins…this didn’t leave me any time at all…So with this being the first day back to school, I figured I would surprise her by baking the banana bread today.
This recipe is incredibly easy and takes almost zero time to put together…
To begin you’re going to need to do a bit of prep work to make the process that much easier… First you’re going to preheat your oven to 350°, then grease and flour your baking pan. You’re then going to sift together your flour, salt and baking soda in a separate bowl. I always whisk my dry ingredients to make sure it’s all evenly separated and then set the bowl aside.
Next you’re either going to microwave your butter, or go back in time and take it out of the fridge earlier and let it soften up on your counter…either way you’ll need it softened cause mixing cold butter…well it just isn’t as easy as softened butter…moving on…
Next you’re going to need to mash up your ripe bananas with your eggs. If you’re using frozen bananas you should take them out of the freezer and let them thaw out until soft enough to mash um up…if you’ve opted for the travel back in time option mentioned in the previous step, you should take the bananas out of the freezer at the same time. It really doesn’t take long to thaw out the bananas if you forgot to take them out earlier…or if you haven’t quite figured out that whole time travel thing…Once their thawed out, mash um up with your eggs and your vanilla and set aside.
Easy enough wasn’t it! That’s it for the prep work. So if you’ve got all this done then you’re ready to throw it all together.
First you’re going to add your sugar and butter to your mixer and mix until it becomes a creamy texture. I own a KitchenAid Professional 5 Plus Stand Mixer
I then add in the egg-banana vanilla mash from earlier and mix on 4 for about another minute to a minute and a half. You’re looking for a sticky, mushy, gooey looking consistency.
You’re then going to add it to your greased and floured baking pan and drive it into the oven for 60 minutes. After 60 minutes, if you greased and floured your pan properly it should slide right out onto your cooling rack.
While this banana bread keeps super well in the fridge…if your house is anything like mine…my banana bread never has a chance to go bad.
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