The Only Banana Bread Recipe You'll Ever Need
I have no words. Or maybe too many? I have been experimenting for years--YEARS--to find the perfect banana bread recipe that is light, fluffy, moist, soft, sweet, not totally unhealthy...I'm a lady with a lot of standards.
I called everyone when this loaf came out of the oven. And I mean, everyone. I called my roommate, my best friend, my mom, and my boyfriend, just to rant and rave over how perfect this banana bread was.
It was gone in 2 days.
I think the trick is technique, some extra TLC. First creaming together the butter and sugar, adding each egg one at a time, then the bananas, and then slowly sifting in the dry ingredients. It sounds tedious and unnecessary but really, it took this beautiful, gluten-free loaf into a whole new, cake-like dimension. Talk about heaven.
- 2 cups All-Purpose (I use gluten-free) flour
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of nutmeg
- pinch of salt
- 10 Tbsp butter or coconut oil
- 1/2 c coconut or brown sugar
- 2 eggs
- 3 very ripe bananas
- 1 tsp vanilla
- Turbinado sugar for topping
method to the madness: Preheat oven to 350 and either line a loaf pan with parchment or grease. In a bowl cream together butter and sugar. Add in the eggs one at a time and continue to beat using a hand mixer. Next, add super squishy bananas and the vanilla and blend until thoroughly combined. Add in all dry ingredients that have been pre-mixed together in a separate bowl, slowly, until the batter becomes thick and well mixed. Pour into greased or lined loaf pan and top with a layer of turbinado sugar for that perfect crunch on top. Bake for 50-55 minutes or until a toothpick comes out clean when inserted.
Devour in a mad frenzy. You won't be able to help yourself.