Monday, May 24, 2010

Banana Bread

I didn’t grow up with banana bread, it was something I ate for the first time I came to the US. For me growing up bread was not sweet. So after I had tasted banana bread several times I thought it was my time to try to make this thing. I love bananas and I always seems to have ripe bananas around so why not. I tried many recipes, too many to count and I couldn’t seem to find anything I liked. The bread always seemed to be dry, boring, or something was always wrong, but I wasn’t going to give it up. So one day I came across this recipe and bingo. It was the best banana bread I had ever done and you can even play with the recipe a little and it still comes out delicious. Sometimes I add dates, raisins or walnuts to this recipes and it still comes out great. You give it a try and let me know if you can find a better banana bread recipes, and if you do please send it to me because I have been looking around for a long time.

Banana Bread

Makes 1 loaf

Topping
3 tbsp butter
5 tbsp dark brown sugar
1 1/2 tbsp milk
1/2 cup chopped pecans (or more, toasted)

Batter
1/2 cup butter
3/4 cup sugar
1 egg
2 very ripe bananas, mashed (or 1 3/4 c, the bananas have to be so ripe that they’re nearly black!)
1 tsp pure vanilla extract
2 tbsp buttermilk
1 cup all-purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt

Variations to the recipe
Add 1/2 cups of raising, walnuts or dates

Directions
Preheat oven to 350 degrees F.

Cream butter and sugar; mash bananas, beat egg and add to the bananas with vanilla and buttermilk; mix well and add to creamed butter and sugar; sift together flour, soda, baking powder and salt; add to banana mixture, beat well; pour into 1 greased and floured 9x5x3-inch loaf pan; bake 45 to 50 minutes (I find this bread needs over an hour) or until bread pulls away from sides of pan; add topping.

To prepare Topping: Melt butter in saucepan; add sugar and milk; cook until syrupy (like honey); remove from heat and add chopped pecans; pour over bread spreading to all the corners and place under broiler until bubbly and brown.

Watch closely (this takes around 1 minute- maybe even less!).

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9 Responses to “Banana Bread”

  1. 1

    Barbara — May 24, 2010 @ 5:19 pm

    Looks like a great recipe! I love the idea of the crunch on top. Your photo is wonderful.

    • Delishhh replied: — May 28th, 2010 @ 7:59 pm

      Barbara, yes it is a great recipe. But if you have one you love too let me know always looking for a better one 🙂

  2. 2

    Lana — May 27, 2010 @ 3:27 am

    Now you’ve got me wanting some Banana bread, it looks delicious, yum!
    Thanks for the visit 🙂

    • Delishhh replied: — May 28th, 2010 @ 8:03 pm

      Lana, Thanks for stopping by!

  3. 3

    Magdalena — May 29, 2010 @ 12:07 am

    Banana bread – this is sth for my daughter, as LOVES bananas….as opposed to me unfortunately.
    I had no idea that was mother was Polish!

    • Delishhh replied: — May 31st, 2010 @ 7:06 pm

      Magdalena, if your daughter loves Bananas she will love this. Let me know if you try to make any thing different to it. I am always curious.

  4. 4

    Chocolate Banana Bread — Delishhh — January 9, 2011 @ 9:39 pm

    […] time i buy bananas i always end up with a few really ripe once that i never eat.  I always make banana bread, but needed to try something different this time.  So i did a chocolate banana […]

  5. 5

    Kara — March 10, 2011 @ 10:32 am

    Yum! This recipe is delicious! I did just a couple things different~ I did not have pecans so I used “FRESH GOURMET” brand Sliced Almonds ( Honey Roasted) and added a touch of cinnamon to the glaze. It was beautiful and and wonderfully moist. Thanks for the recipe, it’s a keeper!

  6. 6

    20 reasons why cruising is not for me — Delishhh — May 22, 2011 @ 8:33 pm

    […] Ago: Banana Bread If you enjoyed this post, I’d truly appreciate a Comment, Tweet, Stumble, Facebook share, […]

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