Banana Bread – Best Ever!

Good Morning! Are you tired of throwing away over-ripe bananas? I’m here to help with the Best Banana Bread recipe!

I’ve made this often during our quarantine. It is seriously so good. As always, I find a recipe, make it as directed…then adjust it to what I know we will enjoy! This one is now a keeper.

(And baking it in my grandmother’s vintage “glasbake tube pan” from the 1940s makes it even sweeter.)

  • 1 stick of softened salted butter
  • 1 cup light brown sugar
  • 2 eggs
  • 1 1/2 tsp. vanilla flavoring
  • 1 1/2 cups plain (all-purpose) flour
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 4-5 very ripe bananas
  • 1 cup chopped pecans (I toast them in the oven)
  • 1/3 cup craisins
  1. Preheat your oven to 350 degrees and spray a loaf pan (9″ is good) with Baker’s Joy (my fave).
  2. Blend softened butter and brown sugar. I actually don’t use a mixer – I do this all by hand.
  3. Add eggs and vanilla and blend again.
  4. In a separate bowl, mix the flour, baking soda, and salt. Add to above mixture.
  5. Now peel the bananas and rough chop them – leave them sort of chunky, then gently add to the mixture.
  6. Lastly, blend in the pecans and craisins.
  7. Pour into your baking dish or loaf pan and bake until golden brown – 55-60 minutes.

I hope you enjoy this recipe. It is especially good with some of that wonderful whipped cream cheese spread, or warm it up in the microwave and add some butter. A cup of coffee makes it taste even better too! ENJOY and don’t throw away your bananas any more. I’m not sure if doing it by hand makes it taste differently, but it is dense and very good – not dry at all. Maybe not using a mixer makes the difference. I’m not sure – but at any rate – it’s a fine banana bread.

Gran Jan

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Comments

  1. Yes it is!!!! Glory!!!!!

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