The taste of banana comes shining through in this quick and super easy banana bread recipe. I love to put diced dates in it. They’re sweet and the little kids think they’re candy.
- 1 heaping cup mashed bananas (about 3 medium)
- 1 stick butter, at room temperature, plus more for greasing the pan
- 1 cup sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- Dash salt
- 1 ½ teaspoons cinnamon
- 1 1/4 cups unbleached all-purpose flour
- OPTIONAL: Dates, raisins, nuts, chocolate chips
Instructions: This is a quick bread and only takes a few minutes to prepare batter. Preheat oven to 350*.
Beat bananas in mixer bowl. A few lumps are ok. Put into small bowl and set aside.
In the same mixer bowl, cream the butter and sugar until light and fluffy. Add the eggs and vanilla, and beat well. Add bananas and mix.
Add the 1 tsp baking soda, salt and 1 ½ tsp cinnamon. Mix until incorporated. Add 1 ¼ cups flour and mix only until blended. Add nuts, dates, etc, stir. Pour into prepared pan. Cool 10 min, and turn out on rack to finish cooling.
Yield for 36 mini muffins. Bake about 20 minutes, depending on how full you fill the muffin cups. Using a cookie scoop is a big time saver and much neater.
50ish minutes for full-size loaf. Use toothpick test for doneness
NOTE: Using this recipe, you can make mini-muffins, regular muffins, mini bundt breads, etc.
Bananas are freezable right in their skins. If I don’t use all mine, I throw them in a bag and pop them in the freezer and they are so handy to have when I want to make banana bread.
BY Tika, for Chew Wanna Eat? 4/27/2013
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