Have I ever told you how much I love bread of any kind? Okay, well I’m telling you again. I love bread…biscuits, dinner rolls, sweet rolls, nut bread..you name it. If it’s bread I love it. It’s also my diet downfall. Not only do I eat too much of a good thing at one sitting, but I also love to slather it with butter.
So let’s talk about this banana bread. In my opinion, good banana bread is moist yet dense, full of flavor and I also like mine loaded with nuts, preferably pecans. Pecans are my favorite, but of course, walnuts would be great too.
So how do you make a perfect loaf of banana bread?
- Use very very ripe bananas. The riper the bananas the more flavor. If you bite into a very ripe banana, the mushy texture might make you say yuk, but the banana flavor is at its peak. A firm banana has less flavor and it’s harder to mash. Also, a very ripe banana contains 75 to 80 percent water. That equals moist bread!
- Kick up the flavor. Sure ripe bananas have a good flavor, but it sure doesn’t hurt to kick the flavor up a notch. How do I do this? Cinnamon! Cinnamon is a great complement to bananas. I add just enough to complement but not overpower the banana flavor.
- Don’ overmix the batter. Over mixing the batter results in tough bread. We want tender bread. When adding the dry ingredients, only mix until the flour is about two-thirds incorporated. Then fold in the nuts, but only fold in. Do not mix.
- Don’t underbake the bread. Unlike cake, it’s okay if the bread has a crack on top. Do the toothpick test and make sure it’s done all the way through. The bread will be a nice golden brown on top by the time it’s done. Bake it on an oven rack that’s in the middle of the oven. A bottom rack will make it get too brown on the bottom…a top rack will make it brown too much on the top before it gets done in the middle. If you’re worried that’s it’s browning too quickly on top, you can cover it with foil the last few minutes.
If you love Banana Bread, you might also like my Banana Cupcakes With Cinnamon Buttercream.Print
- 1 stick real butter, melted
- 1 cup sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 1/2 cups very ripe bananas, mashed
- 1 teaspoon pure vanilla
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 cup chopped pecans or walnuts
- Preheat oven to 350 degrees.
- Grease the bottom only of a 9″ x 5″ x 3″ loaf pan.
- In a medium bowl, mix the dry ingredients together with a fork and set aside.
- Pour the melted butter and sugar into the mixing bowl of a stand mixer, (or use a hand mixer). Using the paddle attachment, mix the butter and sugar for about one minute on medium speed, until it’s light and smooth. Add the eggs and mix for about one additional minute until the mixture looks light and lemony. Add the vanilla, mashed bananas and buttermilk and mix for an additional 30 seconds on medium speed.
- Add the dry ingredients and mix on low speed for about 30 seconds, just long enough to incorporate most of the flour. Add the nuts and mix for an additional 30 seconds, long enough to blend in the nuts and finish incorporating the flour.
- Pour the batter into the prepared loaf pan and spread the batter out evenly. Tap the loaf pan lightly on a countertop to remove any air bubbles.
- Bake the bread until it’s golden brown on top, and a toothpick inserted into the center of the bread comes out clean. The baked bread should have a long vertical crack along the top.
- Run a sharp knife around the edges of the pan a couple of times. Allow the bread to sit for five minutes. Invert the bread onto a wire cooling rack and turn it over, with the top facing up. Allow the bread to completely finish cooling, before slicing
- Slice bread and serve at room temperature or slightly warmed or toasted.
Store bread in an airtight container.
Keywords: food, recipes, breads, nut bread, banana nut bread, banana bread,