Everyone loves banana bread. It's the staple homemade bread found in many kitchens. It's quite easy to make compared to other types of bread because it has no leavening. All you need are a few bananas in addition to the ingredients for a simple quick-bread recipe. To make the most of this recipe, I recommend three or four bananas that are very ripe. The more ripe, the better. You want them to be almost completely black and mushy when touched (but not runny). This helps your bread have a strong banana flavor and a moist texture. Also, I used shortening in this recipe because I didn't have any butter, but I recommend butter for a richer taste. If you are aiming for extra moistness, read my tips section below. Enjoy. :)
- 1 2/3 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1/2 tsp cinnamon
- 2 eggs
- 2 ripe bananas (aged for at least 2 weeks) (using 3-4 bananas is recommended for added moistness!)
- 1/4 cup shortening, with 1/2 tbsp water (or 1/4 cup butter)
- 1 tsp vanilla extract
- 1/4 cup vanilla almond milk
- Combine wet ingredients (eggs, shortening, water, bananas, vanilla extract).
- Combine dry ingredients in a separate bowl (flour, baking soda, baking powder, salt, brown sugar, white sugar, cinnamon).
- Pour the wet ingredients into the dry ingredients.
- Bake for 350F for 20 minutes.
- Cover the pan with aluminum foil and lower the temperature to 300F. Continue to bake for 25-30 minutes, or until toothpick inserted in the center comes out clean.
- For extra moistness, add more ripe bananas, sour cream, yogurt, or olive oil. Also, lower the temperature, increase the baking time, and put aluminum foil in early.
- Don't over-mix the batter or it'll become dry.
- Age the bananas longer for extra banana-y flavor! :)