My two banana bread gurus are Miss Martha Stewart and the famed Teri Hatcher. I have to tell you...there are a lot of "best banana bread evers" out there, but this one is a killer. Literally, there is a stick of butter in it and a sugar crust - definitely more banana CAKE. Definitely more Paula Deen than Cooking Light...but once every other month or so, it is an absolute delight. Just share some with the neighbors if you are eating it too quickly :)
I use Martha's basic recipe with the addition of some nutmeg (for hubs) and a sugar crust (for all of us). Teri's input? Years ago, I was watching her on a talk show with her daughter and her little girl mentioned that there were always frozen bananas in their freezer waiting for banana bread. Up until now, I had just waited until the bananas got old and then either made banana bread or I waited too long and they were sent to the trash. Now, I buy extra bananas (we go through about 6 in a normal day here...) and let them ripen for a few days until they are about 1/2 brown, 1/2 yellow and just pop them into the freezer. When I end up with enough, the baking commences!
This is for a double batch. I always make a double batch because this bread is always gone instantly.
|Notice how well worn the banana bread page is... :)|
|Cream the sugar and butter together before adding anything else - ESSENTIAL STEP!|
|...told you it's kind of gross...|
Add in 1 cup of vanilla yogurt (Martha uses 1 c sour cream and 1 tsp vanilla extract),
2 eggs and 1 tsp of salt and baking soda.
Add 3 cups of flour. I used whole wheat here, Martha suggests unbleached all purpose, but you can use whatever you choose. Just make sure if it is self-rising (with salt and leaveners already included), you adjust your recipe accordingly. I use 1/3 cup measure and pour slowly so it incorporates slowly and I don't make a giant flour bomb all over my face (I have done that before...). You can get technical and combine all the fry ingredients first, then make a well and add your wet. I find it just dirties up another bowl and for a bread like this, it didn't make much of a difference. That is why I am not a chef...just a blogging photographer :)
Then, sprinkle some sugar on top....it makes this awesome slightly crunchy crust that is to die for.
Bake at 350 for about 1 hour. When it starts smelling REALLY good, stick a toothpick in the middle. When it comes out clean, pull the bread out of the oven. It is better for it to be a little under done than a little over done, so if you need to go run and change a diaper (Jess!), grab the bread out before, rather than after.
|See those little dark spots on the top...sugar crust...YUM|
Slice off a piece and enjoy!
It really is best with a little chilled jug of homemade lemonade....YUM!
For those of you that prefer a simple recipe:
2 sticks room temp butter
2 cup sugar
3 cups flour
1 tsp baking soda
1 tsp salt
6-7 very ripe bananas
1 c vanilla yogurt
sugar cinnamon CRUST!!! to taste...
Mix and bake - 350 for an hour