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MY RECIPES CLASSIC BANANA BREAD HOW TO

The disadvantage is they can take up a lot of room. Pull them out and peel them when you’re ready to cook and defrost them in the microwave.

If you wish, just toss your brown bananas in the freezer.

It never hurts to buy more if they’re on sale, too. You might want to see if a store in your area doesn’t sell brown bananas at a reduced rate and of course, you can prevent waste by freezing your bananas. If you wish to reheat a slice, just a few seconds in the microwave will do the trick. For best results, thaw overnight in the refrigerator. Just keep it wrapped in plastic and add a layer of foil to the outside to protect and keep all the plastic wrap intact.

Wrap tightly in plastic wrap once cooled and it will be even moister the next day.īanana Bread freezes very well. There is something a little magical about any quick bread.

MY RECIPES CLASSIC BANANA BREAD HOW TO

I love any quick bread served with softened cream cheese instead of butter, but Addi is adamant! Only butter and real butter will do! How to Store (and reheat) Classic Banana Bread:

Once cooled, you can cut thinner, more reasonable slices if you wish! Now to be sure, any bread should be cut once cooled, but we prefer to dig in warm, nice thick chunky slices and add butter to melt over the bread. They will look blackened on the outside but inside they’ll be just right for any recipe. If you have no overly ripe bananas, simply bake the required number of bananas for any recipe at 300 degrees until soft, about 30 minutes for small, up to an hour for very large. And so does vanilla, so you do you! Bake until a tester comes out with just a few moist crumbs attached. The final little touch that I love to use is to add a tablespoon of rum (love love love bananas and rum!) instead of vanilla. In go the dry ingredients (already mixed together) and again, mix just until combined. Only then do the eggs and banana get dumped in and mixed just until combined. Once the butter is beaten just enough to lighten in color, add in the sugar and beat until light and fluffy. If your banana bread ever seems greasy or oily, chances are your butter was too soft. Your butter needs to be room temperature (and although banana bread is more forgiving than some baked items) that’s when a stick of butter can be bent and doesn’t blow out or break. This recipe uses the classic creaming method. I’m trying really hard…Ĭlassic Banana Bread Making Classic Banana Bread:

Well behaved, it turns out of the pan and slices beautifully.Īnd the banana flavor comes through beautifully! Partly because after trying so many recipes I took a cue from the proportion of pumpkin in my pumpkin bread and figured four medium bananas were the way to go instead of the standard three.Īnd if I have it around, I am apt to toss in a little rum or bourbon instead of vanilla (totally optional) which I think accents the banana flavor beautifully~I’m trying not to think about it tucked away in the kitchen.

Perfectly moist, not too heavy or dense, it has a crusty little top that’s beautifully browned and of course, it has the classic crack. It doesn’t look much different than any other banana bread. This recipe seems almost too good to be true. Over the past 35 years, I’ve gone from simple to increasingly complicated, and back to simple, again. And Banana Bread with all kinds of add-ins as well as those with bananas sliced and shingled across the top. I’ve tried Banana Bread with buttermilk, milk, cream cheese, yogurt, sour cream, oil, shortening, applesauce, and butter. Over the years, I’ve tried Cook’s Illustrated, numerous Sarah Lee copycats, my cousin’s (sorry girl!), my Mother’s, my Grandmother’s, and countless others.