Even though I recently moved to Orlando, I quickly made a trip to Washington, DC and New York, during my 2 weeks away from my new home. Honestly, I’m so thrilled to be moving in once I return! We are so fortunate to already have close friends in the city who hosted us in their guest house in the back, with a beautiful full kitchen, bedroom, bath and living space. When I’m not travelling or eating out, I usually like to keep home cooked meals healthy. This often means making smoothies for breakfast and when I want a snack, having fruit. From time to time, we just don’t make it through all of our bananas, and it goes to waste, so recently my friend Megan shared a really nice recipe she had in her cookbook. It was so easy and delicious, I had to make it myself back at the guest house. Tom and I both love banana bread, so I wanted to surprise him with a loaf. I made some few minor changes to suit what I had in the cupboard, but it ended up tasting so delicious.
Banana bread keeps for up to 5 days on the countertop and if you freeze or refridgerate it, much longer. Our stuff is still packed away in storage until our move, so you don’t need a mixer. You just need a big bowl, measuring cups, measuring spoons, quality ingredients and a good working oven, and you’re on your way!
Before you get started, make sure you have 3 dead bananas. If they’re not dead, you can freeze them for a bit or store them tightly within a paper bag for 2-4 days and it’ll ripen quickly. Funny enough, I put it in a paper bag and kind of bruised them a little to get them going a day or two before making the bread. Don’t judge me. A girl’s gotta do what she’s gotta do, even if it means hurting some healthy bananas along the way!
1 1/4 cups sugar
1/2 cup butter at room temperature (I sometimes heat it up and let it come back down to room temperature melted so it mixes in better)
1/2 cup milk (I used 1%, you can use 2% or whole)
3 medium to large bananas
1t easpoon vanilla extract
2 1/2cups Gold Medal™ all-purpose flour
1t easpoon baking soda
1 teaspoon salt (I used crushed pink himalayan salt and it worked out great)
1 1/4 cup of crushed walnuts, if desired
1) Pre-heat the oven at 350°F. Take an extra bit of butter to grease the bottom and sides of 2 loaf pans.
2) Combine sugar, milk and butter into a large mixing bowl and stir until they’re well blended. Stir in eggs until well blended. After, add 3 bananas and vanilla extract and mix until it has a smooth finish. Add the baking soda and salt and stir in just until moistened. Optional, add crushed walnuts and mix until distributed well within the batter.
3) If you have an 8 or 9 inch pan, bake on the middle (or if you have 2 racks, the lower one) for 45 minutes. If it’s a glass, 50 minutes. Use a toothpick to check if the loaf is ready. If it’s not doughy or very moist when you pull it out, it should be ready. Cool for about 10 to 15 minutes. Remove the loaf from each pan and place top side up on wire rack to completely cool until serving. Let the loaf sit for over 90 minutes before wrapping it tightly and storing it in. On the counter, up to 3-4 days and in the fridge for longer.
I hope you enjoyed this post. If you’d like to see more recipes, let me know in the comments below!
Photo credit to my one and only, Rise Again BJJ.