Banana Bread

With most of us in quarantine it’s the perfect time to whip together some banana bread! Assuming you have some ingredients in your kitchen - substitute what you have on hand & don’t stress!

I decided to do two recipes side by side for real time taste testing. If you’re looking for something really healthy scroll back to a previous recipe posted on quinoa banana bread. If you’re down with some butter and sugar then keep reading. I’m posting both recipes because they’re both quite good. Differences: recipe 1 is softer, cake-ier, simpler. We also made them both into french toast this morning - well, because we could - and again, both turned out great. I preferred recipe 2 for the french toast as it’s a firmer bread. The first recipe is a rendition of Jennifer Fisher’s - it was recommended by someone on Instagram! The second recipe is the one I used to make at Heaven - when it was an actual cafe! I still have my recipe books from those days and this particular recipe was printed out 3/30/2009 at 2:19 PM - exactly 11 years ago! (I can’t help it, I geek out on stuff like that!)

Have fun with it & keep smiling!

Banana Bread, Recipe 1

• 3ea large over ripe bananas

• 3/4 cup sugar

• 1 ea egg

• 4.5 Tblsp butter, melted and cooled

• 1 Tblsp vanilla extract

• 1.5 cups AP Flour

• 1 tsp Salt

• 1 tsp Baking Soda

• 1/2 tsp Cinnamon

Oven at 325. Using a stand mixer with paddle attachment, hand held mixer (or whatever else you may have!) blend bananas. Add sugar - egg - melted butter - vanilla. Mix dry ingredients together in a bowl - I like to put them through a sifter to make sure my baking soda doesn’t clump into the batter! Add dry ingredients to wet - put in sprayed loaf pan - or muffin tins - or bundt pan - whatever you’d like! Bake until toothpick inserted comes out clean - about 45 minutes.

Banana Bread, Recipe 2

• 1.5 cups over ripe bananas

• 1/2 cup sugar

• 1/2 cup brown sugar

• 5 oz butter

• 1 Tblsp vanilla extract

• 3 ea eggs

• 1.25 cups AP Flour

• 1.25 cups Whole Wheat Flour

• 1 tsp Baking Soda

• 1/2 tsp salt

• 1/2 tsp cinnamon

• 1/4 tsp cardamom

  Oven at 325. Using a stand mixer with paddle attachment, hand held mixer (or whatever else you may have!) blend bananas. Add sugars - egg - melted butter - vanilla. Mix dry ingredients together in a bowl - I like to put them through a sifter to make sure my baking soda doesn’t clump into the batter! Add dry ingredients to wet - put in sprayed loaf pan - or muffin tins - or bundt pan - whatever you’d like! Bake until toothpick inserted comes out clean - about 45 minutes. This recipe will make more than a standard loaf pan - I used an extra large loaf pan - so get creative with whatever pans you have on hand!