I’ve tried several different banana bread recipes and this one is my favourite. If I’m feeling a bit more indulgent I add in some chocolate chips at the end.
Time: 1 hour and 15 minutes
Makes: 1 loaf
Ingredients:
For the Bread:
- 1/2 cup cool butter (1 stick), more for greasing pan
- 3/4 cup dark brown sugar
- 2 eggs, at room temperature
- 2⅓ cups very ripe bananas (about 5)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For the Topping:
- 3 tablespoons chopped walnuts or pecans
- 1 tablespoon granulated or coarse sugar
- 1/8 teaspoon cinnamon
Directions:
- Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using an electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.
- Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making the topping, stir ingredients together and sprinkle over batter.
- Bake for about 55 to 65 minutes, until a toothpick inserted into the centre comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage
Notes:
- Recipe from the New York Times.
- The banana bread needs at least 65 minutes in my oven, sometimes even longer.