Okay, friends, gather ’round because I’m about to share a recipe that’s practically hug in loaf. What are we talking about here?Banana Bread, but not just any banana bread. What is Grandma Rose’s recipe? Does it make your house smell like happiness? Forget store-bought, forget dry and crumbly – this is a good alternative to storebanana breadIs moist, flavorful, and unbelievably easy to make. It’s like a coffee cake, but…better. Trust me on this one, you’ll never look at another.banana breadWhat is a family staple?
What is banana bread?
Think of Banana BreadAs the ultimate comfort food disguised as a breakfast item. It’s essentially a quick bread, meaning it doesn’t rely on yeast for leavening. Instead, it uses baking soda and baking powder to give it that light and airy texture. What is the magic ingredient of overripe bananas? Is there a way to make money that is practically begging to be used? What are some good ways to reduce food waste? Is banana bread a cake?
Why you’ll love this recipe?
Where do I begin?banana breadIsn’t it sweet? It’s got a deep, caramelized banana flavor that’s perfectly balanced with hints of cinnamon and nutmeg. Is it addictive? What I love most about food is how easy it is to make. I don’t need any fancy equipment or complicated techniques. Is it possible to put everything together in one bowl? It’s also incredibly budget-friendly. Bananas are usually pretty cheap, and the other ingredients are pantry staples that you probably already have. What should I have on hand? Is it also so versatile? Is it okay to toast it, slather it with butter, add chocolate chips, or go crazy with nuts? I’ve been known to crumble it over Ice Cream for a late night treat. This recipe is the definition of customizable! What I like about it is that it tastes great as is, no add-ins needed. I’ve tried other recipes with chocolate chips that don’t even taste that great. But this one is delicious.banana breadRecipe never fails me!
How do you make banana bread?
Quick Overview
Okay, so here’s the deal. You’re basically going to mash some bananas, mix them with wet ingredients, then combine that with some water. What are dry ingredients? Is it safe to eat the whole loaf in one sitting? I know, it’s hard. The beauty of this method is that it is practically foolproof. I’m a baker, but I can’t nail this recipe. I promise!
Ingredients
For the main battery:
* 3 very ripe bananas, mashed (the spottier, the better!) * 1 banana with 2 banana slices.
* 1/3 cup (75g) unsalted butter, melted
* 3/4 cup (150g) granulated sugar
* 1 large egg, lightly beaten
* 1 teaspoon vanilla extract
* 1 ½ cups (190g) all-purpose flour
* 1 teaspoon baking soda
* ¼ teaspoon salt
* 12 teaspoon ground cinnamon * 2 teaspoons ground nutmeg.
For the Filling: What is the
I like to toast pecans lightly for extra flavor.
For the Glaze:
* Optional – 1 cup powdered sugar
* 2-3 tablespoons milk or cream
* ½ teaspoon vanilla extract
How do I follow step
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). While the oven’s heating up, grease and flour a 9×5 inch loaf pan. You can also line it with parchment paper for easy removal – I always do this! Makes clean-up a breeze.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This ensures that everything is evenly distributed and there are no clumps of baking soda lurking in your Banana Bread. Plus, the act of whisking just feels so satisfying!
Step 3: Mix Wet Ingredients
In a separate, larger bowl, mash those ripe bananas until they’re nice and smooth. Add the melted butter, sugar, egg, and vanilla extract. Mix well until everything is combined. Make sure your butter isn’t too hot when you add it, or it might cook the egg!
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. What are some ways to avoid overmixing gluten in flour?Banana Bread. A few streaks of flour are okay. Fold in the nuts, if using.
Step 5: Prepare Filling
Not all banana bread recipes include a filling. I would skip this part and go straight to layering to prevent a dry filling. But if you want one, toss chopped nuts in a small bowl with a tablespoon of flour. The flour will help them adhere to the batter and prevent them from sinking to the bottom.
Step 6: Layer & Swirl
Pour the batter into the prepared loaf pan. If you’re using a filling, sprinkle half of it over the batter, then gently swirl it in with a knife or skewer. Add the remaining batter and swirl again.
Step 7: Bake
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 45 minutes, as oven times can vary. If the top starts to get too brown, tent it with foil.
Step 8: Cool & Glaze
Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, whisk together the powdered sugar, milk, and vanilla extract for the glaze. Drizzle over the banana bread. If you’re not a fan of glaze, you can skip this step altogether. Although I personally think it enhances the recipe.
Step 9: Slice & Serve
Once the glaze has set, slice and serve. I like to serve mine warm with a pat of butter or a dollop of whipped cream. It’s also delicious toasted!
What should I serve it with?
This banana bread is perfect for just about any occasion!
For Breakfast: Serve alongside a cup of hot coffee or tea. I love pairing it with a latte – the creamy coffee complements the sweetness of the bread perfectly. Arrange slices on a plate with a side of fresh berries for a simple yet elegant presentation.
For Brunch: Elevate your brunch spread by offering slices of banana bread alongside quiche, frittatas, and fresh fruit salad. Serve with mimosas or a pitcher of iced tea for a festive touch.
As Dessert: After dinner, serve warm slices of banana bread with a scoop of vanilla ice cream or a dollop of whipped cream. Drizzle with chocolate sauce or caramel for an extra-indulgent treat. It’s the perfect ending to any meal.
For Cozy Snacks: Cut slices and pair them with nut butter. It’s a perfect snack in the evening when you crave sweets!
We love to make it a tradition on Sunday to enjoy it with the whole family. It creates such a warm, cozy atmosphere. I promise the whole family will love it. It’s a delicious treat that everyone can enjoy together.
Top Tips for Perfecting Your Banana Bread
Want to take your banana bread to the next level? Here are my top tips for achieving banana bread perfection:
Banana Prep: The riper the bananas, the better! Look for bananas that are heavily speckled with brown spots. They’ll be sweeter and more flavorful. If you don’t have time to wait for your bananas to ripen, you can speed up the process by baking them in the oven at 300°F (150°C) for about 15-20 minutes, or until they’re soft and the skins are black. I’ve even microwaved them in a pinch!
Mixing Advice: Be careful not to overmix the batter. Overmixing develops the gluten in the flour, which can result in a tough banana bread. Mix until just combined – a few streaks of flour are okay.
Swirl Customization: Get creative with your swirls! Use a knife, skewer, or even a chopstick to create different patterns in the batter. You can also add other ingredients like chocolate chips, nuts, or dried fruit to your swirls.
Ingredient Swaps: Feel free to experiment with different ingredient substitutions. You can use whole wheat flour instead of all-purpose flour for a nuttier flavor. You can also substitute honey or maple syrup for the sugar. Just be sure to adjust the amount accordingly.
Baking Tips: Keep an eye on your banana bread while it’s baking. If the top starts to get too brown, tent it with foil to prevent it from burning. You can also lower the oven temperature by 25°F (15°C) if needed.
Glaze Variations: Don’t be afraid to experiment with different glaze flavors. You can add a splash of lemon juice, orange zest, or even a pinch of cinnamon to your glaze.
Once, I accidentally added too much baking soda and my banana bread had a weird, metallic taste. I learned my lesson – always measure your ingredients carefully!
Storing and Reheating Tips
Want to enjoy your banana bread for days to come? Here are my tips for storing and reheating:
Room Temperature: Store tightly wrapped at room temperature for up to 3 days. I like to wrap mine in plastic wrap and then store it in an airtight container.
Refrigerator Storage: Wrap tightly and store in the refrigerator for up to a week. The refrigerator will help to keep it moist.
Freezer Instructions: Wrap tightly in plastic wrap and then store in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before serving.
Glaze Timing Advice: If you’re planning to freeze your banana bread, it’s best to wait to add the glaze until after it’s thawed. Otherwise, the glaze may become sticky and runny.
Frequently Asked Questions
Final Thoughts
So there you have it – Grandma Rose’s famous banana bread recipe! I hope you love it as much as my family does. It’s a simple, comforting recipe that’s perfect for any occasion. Whether you’re looking for a quick breakfast, a cozy snack, or a delicious dessert, this banana bread is sure to hit the spot. If you enjoyed this recipe, be sure to check out my other quick bread recipes. Happy baking! And please let me know how yours turns out in the comments below. I’d love to hear about your own variations and additions!
Banana Bread
Ingredients
Main Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Butter softened
- 0.75 cup Granulated sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 3 Ripe bananas mashed
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, then stir in the vanilla.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Fold in the mashed bananas. Pour batter into the prepared pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
