I've always believed that the simplest of recipes are the ones that we just keep going back to over and over and over again. How long have you been eating banana bread? (unless of course you just don't like bananas). I know I was raised on it as were my kids.
When I saw the Banana Bread Bakeoff at Not Quite Nigella I couldn't wait to see how many different versions of this staple could come out of the woodwork.
This is the easiest, fastest and tastiest banana bread I've run into. My foodie friend "L" shared it with me and it's become my tried and true, no matter what configuration I make it in.
Recipe for 1 loaf
2 large bananas, very ripe, almost black
1 tsp baking soda
5 tbsp milk (1/3 cup)
1/2 cup butter
1 cup white sugar
1 tsp vanilla
1 1/3 cups all purpose flour
1 tsp baking powder
4 Easy Stages
1. Mash bananas, baking soda and milk and leave to stand
2. Blend butter with sugar, egg and vanilla
3. Stir together flour and baking powder
4. Mix everything together, just enough to blend. Don't overdo it!
Pour mixture into a greased or parchment lined loaf pan and bake at 350 F for 50-60 mins. (check with toothpick at 50 mins)
Wrap in foil and then in plastic wrap. Tastes better next day and great toasted
You can also add chopped pecans if you like (or walnuts)
Note: To make 5 mini foil loaves - double the recipe. You can also spray the pans with cooking or baking spray to save time.