For no apparent reason, I’ve been in the mood for banana bread. I’d been putting it off until I went to the grocery store this weekend, where I found a bunch of 5 overripe bananas marked down to $.69. I couldn’t pass them up, so they came home with me.
I have a really good banana bread recipe, with coconut and lime, but I didn’t really want something quite that complicated. I’m not sure where this recipe came from originally – it’s one of those recipes that lurks in the depths of my recipe database.
I always cheat, and instead of mashing bananas by hand, I just toss them in the stand mixer for a few minutes. After they were sufficiently “mashed”, I took them out of the bowl, then creamed the butter and brown sugar, then added two eggs and put the bananas back in.
I never bother putting dry ingredients in a separate bowl – I just use a bigger measuring cup, and mix them in there. In this case, I put the 2 cups of flour in my 4-cup measuring cup, and there was plenty of room to mix in the baking soda and salt. I added a dash of cinnamon to the dry ingredients, but it wasn’t in the recipe.
The dry ingredients went on top of the wet ingredients and got mixed very lightly. If you wanted nuts, you could add them here, but I didn’t have any.
Then the batter went in a greased loaf pan and baked for an hour.
This is one of the most banana-y banana bread recipes I’ve ever had. The texture is perfect:
Not every recipe has to be complicated. Sometimes the simple things are perfect just the way they are.