Today we were expecting some company so I thought I would make some banana bread, since I had some ripe bananas on hand and I didn’t want them going to waste. It’s such an easy recipe and allows me to use them up instead of throwing them away (which I hate doing because it’s just throwing money down the drain).
Since I had three bananas I doubled the recipe (from my copy of The Baking Bible: With More Than 300 Recipes.), which made two loaves. I used my kitchen scale to measure the ingredients, as this gives you a more accurate amount. I started by getting all the ingredients ready to go, so then it was easy to just mix them all together, in the order given.
Luckily I could get most of it done without too many interruptions from the little ones :). They did come and help at one point – aka T stole some of the brown sugar before it went into the mixing bowl and Q clung tightly to my legs, giving me more scratches (he has sharp nails and likes to dig in really hard, which is most fun for him but not so much for the person on the other end).
I sprayed both my loaf pans with Pam and then covered them in parchment paper. I found this method works best, as the banana bread is easily taken out of the pan once baked and the parchment paper sticks to the bottom of the pan a little when you’re trying to pour the batter in. It also makes for an easier clean up!
I started mixing the ingredients, first by mixing the butter by itself to soften it up a little bit. I forgot to take it out of the fridge first thing (even though I thought about it every time I wasn’t near the fridge #mombrain), so I first put it in the microwave for 10 seconds to get it a bit softer. After mixing it by itself for a minute, and scraping down the bowl once with a spatula, I added the brown sugar and mixed for a couple of minutes. Then I added the eggs, a little at a time, then the mashed bananas. The flour mix went in next, also a little at a time, till just mixed in. I decided to add a cup of chopped walnuts as well. You could also add chocolate chips if you wanted to, Hubby prefers it this way.
Finally, I divided the batter between my two loaf pans and in the oven they went for about 50 minutes. I would say 53 to be exact, but that also includes the minutes I took them out of the oven to check. I let them sit in the pans for about 10 minutes and then took them out by the parchment paper and let them sit on our wooden cutting board (you can use a cooling rack for this as well, I was too lazy to take ours out). After a few more minutes, I sprinkled them with icing sugar and they were all done! Smelled really good too!!
Hubby’s review: Tastes really good, he wouldn’t make any changes!
(I always get my hubby to taste everything and give me his honest opinion. And no, he doesn’t always tell me everything is perfect, he actually gives me good advice/criticism, which I love him even more for 🙂 )
Banana Bread Recipe
- 250 g (2 cups) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice mix
- 1/2 teaspoon cinnamon
- 150 g unsalted butter, softened
- 185 g (1 cup) brown sugar
- 2 eggs, lightly beaten
- 235 g (1 cup) mashed ripe bananas (about 2 bananas)
- icing sugar, to dust
- optional – 1/2 cup of walnuts or chocolate chips
- Preheat oven to 350° F. Spray pan with cooking spray and line with parchment paper. Sift together the flour, baking powder, pumpkin spice and cinnamon in a bowl.
- Using electric beaters or your mixer, beat the butter and sugar until light and creamy. Add the eggs a little at a time, beating well after each addition. Mix in the banana.
- Gradually add the sifted dry ingredients and mix until smooth. Pour into the loaf pan and bake on the middle rack for 35 – 45 minutes, or until top is golden brown and a toothpick/wooden skewer comes out clean.
- Cool in the pan for 10 minutes before turning out on a wire rack. Dust with icing sugar and enjoy!
- To store, I wrap the banana bread in plastic wrap or put it in a Ziploc bag. You can leave it on the counter or store it in the fridge for a longer time.