It took me years to find a recipe for banana bread that, in my opinion, really cut the mustard. Years ago I found this recipe online and have since made adjustments to it until the end product was perfection. My boyfriend once took a loaf of my banana bread to work, and one of his coworkers actually denounced her deceased grandmother’s recipe in lieu of her newfound love for my banana bread.
I’ve never understood people harboring their best recipes as “family secret.” If you’re not having guests over a couple times a week with which to share your food, then quit being stingy with your 'secret' recipes. There’s plenty of recipes to go around, but not enough time to enjoy them all. That being said, here’s the recipe I use for the best banana bread:
1 1/2 Cup flour
1 Tsp baking soda
3/4 Cup granulated white sugar
3/4 Cup brown sugar
2 Farm fresh eggs
1 Tsp vanilla extract
1/2 Cup butter
3 Ripe bananas (the moister the better)
1/2 Cup chopped pecans
- Additional butter for baking dish
1) Preheat oven to 375⁰ F.
2) Sift together the flour and baking soda then set aside.
3) In a separate bowl, stir together the sugar, eggs, vanilla and butter until homogenous. Incorporate the flour slowly and stir until smooth.
4) Mush the bananas with a fork (or with your fingers) and stir them into the batter. Add the chopped nuts and stir.
5) Butter a loaf pan and pour in the batter. Bake for about 45 minutes (then cook in additional 5 to 10 minute increments as needed) until the tip of a knife comes out of the center clean and dry. Do not overcook your banana bread.