It’s my firm belief that everyone should have a great fool-proof banana bread recipe in their arsenal. This is mine. Handed down to me by my, Auntie Eve, some many many years ago.
I’ve tried so many different variations since, but I always come back to this original every single time. It’s fool-proof (trust me, anyone can make this), crystallizes brilliantly, and doesn’t mess around with fancy ingredients. Also, once slightly cooled, slather a slice in butter and you will think you’ve gone straight to heaven….
ps. This freezes amazingly well!
INGREDIENTS:
3 Eggs
1 1/2 cups (375 ml) Sugar (I prefer to use a little less sugar, around 1 cup (250 ml) but choose your preference)
1/2 cup (125 ml) Butter or Margarine, softened (+ more for greasing loaf pan)
1 cup (250 ml) Mashed Banana (I like to use the old ripe bananas that I’ve previously frozen and thawed. So flavourful!)
1 tsp (5 ml) Baking Soda
2 cups (500 ml) Flour
1/2 cup (125 ml) Milk
Pinch of Salt
*optional: Chopped Walnuts, or nut of choice
DIRECTIONS:
- Preheat oven to 325 Degrees F
- Grease a loaf pan with butter (DO NOT MISS THIS PART. This is the magic for that crystallized crust!)
- In a bowl beat together the eggs, sugar and butter. Add mashed banana, baking soda, flour, milk and a pinch of salt. Beat until blended and smooth. Fold in chopped walnuts (if using).
- Pour into the greased loaf pan and bake for 1 hour and 15 minutes. Stick a clean knife into the middle of the loaf, to check readiness. If it comes out clean, it’s ready! If batter is on the knife, bakek for another 15 minutes, or until knife comes out clean.
Cardigan: The Erinn Cardigan
Location: Alves Development Homes
Photos: Mackenzie (The Kindred Wolf)
the skinny's closet 