There sure is nothing that says home like the smell of fresh-baked bread. Except for, possibly, when the baker takes it up a notch and the bread in the oven is banana bread.
Though it is bread, this enjoyable treat is in many ways more like a cake. The leavening agent in banana bread is usually baking soda instead of yeast. What’s more unlike regular bread, banana bread is baked from batter and not dough. And evidently, it includes bananas that’s normally mashed and put into the batter.
A huge family favorite, this has been around for years! In fact it first came into popularity in the 1930’s, and ever since then a number of varieties have appeared in cookbooks. Banana bread is relatively easy to make, and hence popular among home bakers.
This version is moist, light, and not excessively sweet.
1 cup sugar
½ cup butter, softened
3 very ripe bananas, mashed
1½ Tbsp milk
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
½ tsp salt
- Preheat oven to 325°F. Grease a 9” x 5” loaf pan with cooking spray or butter. Line the bottom of the pan with parchment paper.
- Mix the sugar and butter in an electric mixer bowl on medium speed until fluffy. Add eggs one at a time, mixing on low speed until incorporated. Remove bowl from mixer and stir in bananas and milk.
- In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Pour in wet ingredients and stir until combined.
- Pour batter into prepared pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Set on wire rack for approximately 5 minutes, then remove banana bread from pan and cool completely.