If you like banana bread you know what's up. My mom's banana bread recipe is simply the best. Crispy top that perfectly complements the soft super banana-y flavored interior. Like the bananas are making your dreams come true. The walnuts are necessary in my opinion, for that nice butteriness and textural contrast they provide. This bread goes lovely with margarine/butter.
The recipe is here and pictures of the process are below:
Ingredients:
2 cups all-purpose flour (280 g)
1 tsp. salt
1 tsp. baking soda
1 cup of sugar (200 g)
½ cup salted butter, room temperature (113 g)
2 large eggs (100-110 g)
1/2 tsp. vanilla extract
3 mashed (very ripe) bananas (about 1 1/2 cups)
3 tbsp. of milk
1 cup of chopped walnuts (optional) (105 g)
Directions:
Note: your bananas should be very soft (the skin and the inside), and turning black. The stem should be shriveled up. In addition the peeled banana should be turning to translucent yellow in a lot of places (see picture below). Preheat the oven to 350°F
Mix together flour, baking soda, and salt in a small bowl. Set aside.
Peel and mash the bananas in another bowl.
In a large bowl cream butter and sugar on medium-high speed for 3-5 minutes until light and fluffy. If using a hand mixer it may take 10 minutes.
Beat in the eggs, one at a time, until very well mixed (thick and pale yellow). Mix in the vanilla.
Mix in 1/3 of the flour mixture at a time, alternating with 1 tbsp. of milk at a time until all the flour and milk is mixed in.
Add bananas and mix well, 30-60 seconds.
Gently mix in the nuts.
4 small 3x5" loaves bake for 25-35 minutes, 12-14 muffins bake for 18-20 minutes, or one large loaf (in a silver colored/aluminum pan) for 60-70 minutes at 350°F, or until a toothpick inserted comes out clean.
Note: I don't recommend baking a giant loaf because the outside usually overbakes before the inside is done.
Let a large loaf cool 1-2 hours before removing from the pan, muffins 10-20 minutes, and small loaves about 45 minutes.
Can store at room temperature up to 3 days. Can refrigerate in a container up to one week.
You want your bananas very over-ripe. Mostly black, the skin is quite soft, and the stem is shriveled as you can see.
The ripeness you're looking for on the banana itself should be sort of gooey, mushy and starting to turn translucent, as you can see here. Okay now let's make this bread!
Mash the bananas, set aside for later.
Whisk the flour, salt, and baking soda together. Set aside.
Before creaming the butter and sugar together.
After creaming the butter and sugar together.
Then we'll add the eggs.
After mixing in the eggs very well. It's light and fluffy. Next we'll mix in the flour and milk gradually.
After mixing in the flour and milk.
Before mixing in the banana and vanilla.
After mixing in the banana and vanilla.
After mixing in the walnuts. It's ready to bake!
Before baking.
After baking! It has the characteristic crack!
If making muffins and a small loaf instead. Scooped into cupcake pan and greased loaf pan. Ready to bake!
Muffins and small loaf after baking!
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