Aidan LOVES banana bread! Last year, his class created a cook book, to which each kid contributed, and it's what Aidan wanted to add. He's gotten really good at helping, and especially loves smashing the bananas. Over time, we've perfected a pretty great recipe, and today I'm going to share it with you.
- loaf pan
- mixing bowls
- measuring cups and spoons
- (or) kitchen scale
1/2 cup (115 gr) butter at room temperature
1 cup (200 gr) sugar
2 eggs beaten
3-4 ripe bananas finely crushed (this is a great way to use up those bananas on your counter you no longer want to eat, because they're getting too brown.)
1 1/2 cups (192 gr) flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract
(optional) handful of chopped pecans or walnuts
1. Preheat oven to 350 °F / 180 °C (or 325 °F/ 170 °C for convection oven.)
2. Cream together butter and sugar.
3. Add eggs and crushed bananas.
4. Combine well.
5. Sift together flour, baking soda, salt and vanilla extract.
6. Mix until just combined. (Do not overmix.)
7. Butter and flour loaf pan, and pour batter in.
8. Sprinkle chopped nuts on top.
9. Bake for 55 minutes (or 45 in convection oven).
10. Remove, and allow to cool on wire rack. We like to eat it warm, but it's also great at room temperature. Store in an airtight container at room temperature for up to 4 days.
It's perfect for breakfast, or snack time, or as a dessert. We like to put jam on it, or fruit, honey, butter... but really, it's tasty enough just on its own, too!
And here is my trick for keeping to fresh. Last year we bought some Bee's Wrap, and the bread one is a great size for the banana bread loaf. It keeps the banana bread soft and moist!
We're bananas for this banana bread!