Simple, Perfect Banana Bread

Hey dears! So this is a bit exciting for me to be posting a recipe again after all this time, and I hope that you're excited to give this a try, because you will be so so happy that you did. I try very hard to not be overly dramatic or over-the-top when choosing adjectives to describe clothing, makeup, food, etc. I think that generally words like 'bliss' and 'amazing', 'breathtaking', etc, can be thrown around too readily when it comes to clothing, make-up, etc, and I don't want them to lose their effect here on my blog if that makes sense.haha

So when I say that this is the perfect banana bread, you can be sure that it is in fact the perfect banana bread. See how easy that is? haha In all seriousness though, I've been on the hunt for the best recipe ever since I started cooking, but it was always too dry or too flat/dense, too raw in the middle, or too much lard, etc. So when I found this one in an old cooks illustrated magazine and decided to give it a try, I decided right off the bat to tweak it a bit as I always do (just taking out unnecessary steps and changing a few ingredients, etc), and it came out amazing! I'm so happy that finally my search for the perfect banana bread is over. Lets get to it:

Perfect Banana Bread

makes 1 9-inch loaf

Ingredients:

- 1¾ cups all-purpose flour

- 1 tsp. baking soda

- ½ tsp. salt

- 5 large, very ripe bananas (about 2¼ lbs.), peeled

- 8 tbsp. (1 cube) butter

- 3 eggs

- ¾ cup packed light brown sugar

- 1 tsp. vanilla extract

- 2 tbsp. granulated sugar

- 1 cup finely chopped walnuts (optional)

- 1 dash each of cinnamon and nutmeg

Method:

1. Preheat your oven to 350˚ F. Rub a bit of olive oil around the bottom and sides of your 9 x 5 inch baking pan, and than dust the oil with a bit of flour (or you can just use cooking spray if you're unsure). Set the pan aside.

2. In a small mixing bowl, combine together your flour, baking soda, spices, and salt; whisk together and set aside.

3. Add your bananas to a larger mixing bowl and microwave on high for about 5 minutes. Carefully pour out a bit of the separated liquid (just a few tablespoons approx), before adding in your stick of butter, eggs, brown sugar, and vanilla. Stir the ingredients till the butter is melted, before adding in your dry ingredients and 2/3 of your chopped nuts, and mixing gently till combined.

4. Pour the batter into your prepared pan, sprinkle the granulated sugar evenly over the loaf, and add a frame of sorts around the edges with your remaining chopped nuts. Bake for 65-75 minutes (I know, I'm sorry!) until a toothpick comes out clean, and allow to cool for at least 15 minutes on a wire rack before gently tipping out of the pan to slice and serve.

I recommend enjoying it immediately with a bit of butter on top and a big glass of milk, and if there are any leftovers (don't count on it), wrap them up in plastic wrap and leave on the counter. Easier access at midnight and all that:)

That's it! I hope that all makes sense since I tried to be very clear and concise in my description. :)

We've made it half-dozen times or so  this year, and I'm so glad that the family was patient enough in waiting to eat it this time around that I could snap a picture for you guys. I'd love to hear feedback on what you think, if you're planning to make it, how you loved it, or any questions you may have, but seriously it is so so easy this way- I'm sure you'll be just fine:)

Thanks for reading today loves,

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Recipe Source: Cook’s Illustrated Magazine, July & August 2010