Banana Bread
Food processor to make the optional topping (or use a plastic bag and a rolling pin)
One 9 x 5-inch loaf pan, preferably nonstick
Electric mixer with a paddle attachment
Blender to puree bananas (or use a wide blending fork or a potato masher)
At-a-Glance Recipe Guide:
Cooking muscle required: One
Prep time: 20 minutes
Cooking time: 50 to 55 minutes
Cooking temp: 350F
Do ahead potential: Several separate batches of the dry mixture for the banana bread can be made 2 months ahead, and kept in sealed plastic bags. The topping mixture can be doubled or tripled and kept in the freezer in doubled and sealed freezer bags.
For an optional topping
cup granulated sugar
teaspoon cinnamon
cup finely chopped toasted nuts (blanched almonds, walnuts and/or pecans)
For the banana bread batter
1 stick (1/2 cup) unsalted butter, for the loaf, plus 1 generous tablespoon butter, melted, for brushing
1/2 cup raisins (mix light and dark); optional
1 cup hot tea (use a regular tea like Tetley); only if using raisins
2 cups bleached, all-purpose flour
1 tablespoon baking powder
teaspoon fine table salt
1 teaspoon cinnamon (optional)
1 teaspoon freshly ground nutmeg (optional)
1 cup sugar (all granulated or mix half packed light brown sugar and half granulated)
2 extra-large eggs, made tepid by steeping them, whole, in hot tap water for 15 minutes
1 teaspoon pure vanilla extract
3 large very ripe bananas
Ifood.tv
Overlay
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter