Boston Baking: Banana Bread
March 17th, 2016

Even though I am a huge fan of moist pumpkin bread, banana bread is my true favorite. I buy bananas regularly because #1) they make a good snack by themselves, #2) they make a good snack with some peanut butter, #3) they are perfect for smoothies, but sometimes I just don’t get around to eating them and then I got a bunch of too fermented bananas. And other times, I am just plain bored and in the mood for something that doesn’t require trekking out to get specific ingredients. Thus, banana bread :)

Banana Bread Recipe

Ingredients

  • ½ cup butter, softened
  • 3/4 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 4 – 5 medium bananas, mashed; can be partially substituted with apple sauce
  • Optional nutella (~5 tbsp), cream cheese (~4 oz softenend, 1/4 cup sugar), or dark chocolate chips (~1/2 cup)

Directions

  1. Preheat oven to 350°F and grease 9×5 in. loaf pan.
  2. In large bowl, cream together butter and sugar. Add eggs and vanilla extract, mix well. Combine flour, baking soda, and salt, stir into butter mixture until smooth. Finally, fold in bananas. Spread evenly in prepared pan.
    • If adding nutella, dollop a few tablespoons in and swirl into batter. Note, if you don’t swirl the nutella or put too much in, the middle of the bread will sort of cave in and seem under-cooked, since you won’t be baking batter, but nutella instead!
    • If adding cream cheese, beat roughly 4 oz softened cream cheese with 1/4 – 1/2 cup of sugar. Swirl into batter.
    • If adding dark chocolate chips, add a handful on top and swirl into batter. I add them in after putting the batter into pans rather than mixing the chips in the batter and then pouring them into pans so that the chocolate chips don’t all sink to the bottom. By adding the chips on top and mixing them a little at the surface of the batter, they will sink, but they’ll be a bit more evenly distributed throughout the bread.
  3. Bake at 350°F for 50 – 60 min, or until toothpick inserted comes out clean. Cool loaf in pan for about 10 min before removing to wire rack to cool.

Original Recipe | PDF Print-Out

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This is my personal site to post some stuff – stuff that is so random I can’t really be any more specific. But if you care for photos of food, panoramas, my day, or just the thoughts that go on in my head, please stay!

I love to travel, bake, burn time on tumblr, read, cafe questing, and run around pretending to be a photographer. I also have a thing for Japanese, classical music, and food. Wherever I am and whatever I’m doing, I hope to do it with a smile, see new things, do everything, and just experience and take it all in.