Saturday, February 20, 2010
In a large bowl, mix 1 stick of softened (room temperature) butter with 2/3 cup of brown sugar and 1 teaspoon of vanilla extract (use the real stuff, it's better). Use your electric hand mixer and beat it until it's smooth and fluffy.
Then, add the bananas. (Peeled and broken into chunks.) Beat the mixture for a few more minutes.
Add two eggs and beat for one additional minute.
Sift together flour and baking soda. Mix the dry ingredients into the wet mixture by hand. At this point, you could add some nuts. Toasted walnuts would be great. I decided to just top my loaf with almonds, 'cause that's what I had on hand. It's really good with or without nuts.
adapted from this recipe
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
1 teaspoon flour
2 eggs, beaten
2 1/3 cups mashed overripe bananas (about 4-5 bananas)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. (I spray mine with Pam and line it with parchment paper.)
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.