Before this wonderful banana bread gets lost to the Internet archives, I’d thought I’d share it by reposting it.
Banana Banana Bread
Adapted from AllRecipes.com
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 eggs, beaten
- 6 mashed medium overripe bananas
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan. (My 9×5 pan is currently scratched out of commission and so I used two 8×5 pans which you can also do, but I prefer the one big 9×5 loaf.)
- In a large bowl, combine flour, cinnamon, baking soda and salt. In a separate bowl, use an electric mixer to 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, do not over-mix. 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.
Bread tastes even better the next day. To store, simply wait for it to cool completely and then wrap in plastic wrap.
The first thing I ever made completely by myself (meaning my mom wasn’t allowed to help beyond answering the occasional question) was a chocolate chip banana bread. My high school sweetheart was a fan of the chocolate and banana combo and my mom made a mean chocolate chip banana muffin. I took her recipe and put all the dough in a loaf pan instead of a muffin pan.
For some reason I felt a single loaf was more romantic than a pile of muffins? Or something? I had this image in my head of a fresh loaf of bread in a basket. Why that couldn’t be muffins in a basket, I’m not entirely sure. But loaf. HAD to be loaf.
This switch to loaf made everything more stressful. If I had muffins I could have tested one with my boyfriend being none the wiser. With a loaf, stealing a slice…
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