Best & Easiest Banana Bread Ever!
07-13-2015
Author: Blog Editor in Diet for a Tiny House
Sorry it has taken me two weeks to get another recipe online but this one is worth waiting for. Seriously, it’s not always easy doing this column. There have been quite a few culinary disasters over the past two weeks that seemed like a good idea at the time but the results were, shall we say, “meh!” When this happens, you will get the benefit of me reaching into my suitcase of family heirloom recipes. Here’s one! It’s a dessert! Well, if you call banana bread a dessert -- some call it a snack. But slather it with strawberry jam, cream cheese or butter and it’s dessert-esque!
This recipe is easy to make in a tiny house, Airstream, or itty bitty kitchen -- all of the above in my case. It’s tolerant of funky unreliable ovens and requires just a few ingredients to make. It turns out consistently as well as when I made it back at home in my expensive convection oven. It’s lightning fast to put together. It’s moist with just the right amount of sweetness.
This is my family’s favorite banana bread recipe -- a banana bread worthy of the blue ribbon at the state fair. It’s also perfect for making in an RV because it only requires one bowl and one pyrex loaf pan. So good you’ll just have to go throw out all the other banana bread recipes you collected over the years ... so good you will need to double this and make two loaves -- one to keep and one to give away to your newest best friends. You might want to keep copies of this recipe around because people will ask you for it, I promise!
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Best Banana Bread Ever
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Makes 1 loaf.
Have handy: a Pyrex glass or other loaf pan measuring 9x5x3 inches, a large mixing bowl, a spatula, a chopstick or a skewer, measuring cups and spoons, and a hand mixer or a whisk.
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Ingredients
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Instructions
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Preheat oven to 350-degrees. Place butter in the loaf pan and place it in the oven to melt.
Using a hand mixer, combine bananas and sugar in the large mixing bowl and beat for a couple of minutes until well blended (or use a fork mash and whisk mixture until smooth.)
Remove the Pyrex pan from the oven and pour the warm butter into the mixture and mix well. (Whatever is left in the Pyrex pan should be lightly distributed along the upper sides of the Pyrex with a paper towel. This replaces the need to “grease” the pan.) If the butter made the batter too hot, let cool to room temperature, then add eggs and vanilla to the bowl and whip again until all is incorporated, about another minute.
Add flour, salt, baking soda and nuts (and dried fruit if using). Mix all well. Use spatula to wipe batter down from the insides of the bowl.
Pour mixture into the Pyrex or loaf pan. Bake at 350-degrees for 45-minutes to an hour. The top of the loaf may get very dark, even black, but the loaf will stay moist inside. (So don’t worry that your loaf is going to burn and be inedible.) After about 40 minutes check with a chopstick or skewer to see if it’s done. (Insert into the top middle of the loaf and pull out. If the inside is still wet and sticks to the chopstick, put the loaf back in and continue baking.) When chopstick comes out clean, the loaf is done.
Allow to cool before slicing. Can be stored in the fridge in plastic wrap.
Diet for a Tiny House is Copyright 2015 by Wendy Gorski. Write me at [email protected]! Mailing address: Wendy Gorski c/o Southeast Publications, 7676-B Peters Road, Plantation, Florida 33324.
About Blog Author Wendy Gorski: I'm a full-time traveler with my husband Nick, and we live in a 2011 Airstream travel trailer. In 2012, we sold our 4,000-square-foot house with its gourmet kitchen and bought our 100-square-foot tiny Airstream house. In this blog, I'll share recipes, tips, thoughts, and experiences as we careen across the country in search of adventure. All my recipes will be primarily plant-based, fast to cook, easy to clean up, and delicious!
This recipe is easy to make in a tiny house, Airstream, or itty bitty kitchen -- all of the above in my case. It’s tolerant of funky unreliable ovens and requires just a few ingredients to make. It turns out consistently as well as when I made it back at home in my expensive convection oven. It’s lightning fast to put together. It’s moist with just the right amount of sweetness.
This is my family’s favorite banana bread recipe -- a banana bread worthy of the blue ribbon at the state fair. It’s also perfect for making in an RV because it only requires one bowl and one pyrex loaf pan. So good you’ll just have to go throw out all the other banana bread recipes you collected over the years ... so good you will need to double this and make two loaves -- one to keep and one to give away to your newest best friends. You might want to keep copies of this recipe around because people will ask you for it, I promise!
------------------------
Best Banana Bread Ever
------------------------
Makes 1 loaf.
Have handy: a Pyrex glass or other loaf pan measuring 9x5x3 inches, a large mixing bowl, a spatula, a chopstick or a skewer, measuring cups and spoons, and a hand mixer or a whisk.
-----------
Ingredients
-----------
- 3 overripe bananas -- that are starting to spot or blacken -- the squishier, the better!
- 1 1/4 cups sugar
- 1 stick of butter, melted in the Pyrex loaf pan in your preheating oven at 350-degrees. (I use the vegan non-dairy Earth Balance buttery sticks but real butter works fine)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1/2 cup chopped walnuts
- (optional) 1/2 cup chopped apricots or dried sweetened cranberries
Instructions
-----------
Preheat oven to 350-degrees. Place butter in the loaf pan and place it in the oven to melt.
Using a hand mixer, combine bananas and sugar in the large mixing bowl and beat for a couple of minutes until well blended (or use a fork mash and whisk mixture until smooth.)
Remove the Pyrex pan from the oven and pour the warm butter into the mixture and mix well. (Whatever is left in the Pyrex pan should be lightly distributed along the upper sides of the Pyrex with a paper towel. This replaces the need to “grease” the pan.) If the butter made the batter too hot, let cool to room temperature, then add eggs and vanilla to the bowl and whip again until all is incorporated, about another minute.
Add flour, salt, baking soda and nuts (and dried fruit if using). Mix all well. Use spatula to wipe batter down from the insides of the bowl.
Pour mixture into the Pyrex or loaf pan. Bake at 350-degrees for 45-minutes to an hour. The top of the loaf may get very dark, even black, but the loaf will stay moist inside. (So don’t worry that your loaf is going to burn and be inedible.) After about 40 minutes check with a chopstick or skewer to see if it’s done. (Insert into the top middle of the loaf and pull out. If the inside is still wet and sticks to the chopstick, put the loaf back in and continue baking.) When chopstick comes out clean, the loaf is done.
Allow to cool before slicing. Can be stored in the fridge in plastic wrap.
Diet for a Tiny House is Copyright 2015 by Wendy Gorski. Write me at [email protected]! Mailing address: Wendy Gorski c/o Southeast Publications, 7676-B Peters Road, Plantation, Florida 33324.
About Blog Author Wendy Gorski: I'm a full-time traveler with my husband Nick, and we live in a 2011 Airstream travel trailer. In 2012, we sold our 4,000-square-foot house with its gourmet kitchen and bought our 100-square-foot tiny Airstream house. In this blog, I'll share recipes, tips, thoughts, and experiences as we careen across the country in search of adventure. All my recipes will be primarily plant-based, fast to cook, easy to clean up, and delicious!
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