Quick and Easy Classic Banana Bread
Tasty Classic Banana Bread
Have you ever had one of those recipe cards that you love, but always seem to misplace or lose the card? Well the recipe card for this classic banana bread must be a close relative of David Copperfield because it is always disappearing. I mean, I have a recipe card box, for sure. But for some reason this recipe is never there. Minutes and empty cupboards later, finally you’re safe. So, that is the reason I am sharing this classic banana bread recipe. Partly so that I know exactly where the recipe is, but also to share with my growing daughters as they leave the nest and set out on life’s grand adventure.
Now, this classic banana bread recipe is old and has been passed down for generations in my family. I’ve tweaked the recipe slightly. But when a recipe is as good as this you just enjoy it.
First, cream your butter and sugar together until they come together and form a smooth paste. I suggest a stand mixer or hand beater, but this can be done by hand and some elbow grease. Then add in one egg at a time allowing the egg to fully incorporate. Stopping mixer in between each egg and scraping bowl as needed.
Next add in your nicely ripe bananas and vanilla, making sure the bananas are smooth and incorporated.
After the bananas are incorporated the mix might look broken or like scrambled eggs. This is ok. You didn’t do anything wrong. The water from the bananas and the butter mix like oil and vinegar but everything is going to be ok.
Now whisk together the flour, baking powder, baking soda and salt to combine. Add the flour mixture to the wet ingredients and fold or lightly mix until just combined. Now add in the sour milk and combine until smooth. Scraping sides as needed. If you’re lucky enough to have your milk sour and your bananas ripe at the same time, you win! However, not many of us keep sour milk just sitting around. In this case, add about a 1/4 tsp of fresh lemon juice to the milk and allow to curdle. Easy Peasy sour milk!
Grease a standard loaf pan with butter and dust with sugar. Just like preparing for a souffle. Carefully add batter to prepared pan being careful to keep the sides clean. Spread batter out evenly. Place in a preheated 350°F oven on the center rack and allow to bake for 50-65 minutes or until the loaf can be pressed lightly and is somewhat firm to the touch. You can also use the clean toothpick method.
Allow to cool (if you can). Slice, butter and sip your tea or coffee.
- 1/2 cup butter
- 1 cup white sugar
- 2 ea eggs large
- 2-3 ea bananas med-lrg
- 1 tsp pure vanilla extract
- 2 cup all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- pinch salt
- 4 tbsp sour milk
Cream together butter and sugar until a smooth paste is created
Add in one egg at a time, allowing to fully incorporate
Add in bananas and vanilla. Mix until bananas are smooth and incorporated. Mix may look broken. This is ok.
Whisk together flour, baking powder and soda along with the salt
Gently mix or fold dry ingredients into the wet ingredients until batter forms
Add in sour milk and mix until incorporated and batter is smooth
Place in greased and sugared pan
Bake in preheated 350°F oven on center rack for 50-65 minutes or until just firm to touch