Briggi's Astounding Banana Bread |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I’d like to share a very simple banana bread recipe with you. I’ve probably made this recipe at least 100 times, which is a totally scary thought! It comes from Sally Sampson’s super-useful and sadly out-of-print cookbook, The Bake Sale Cookbook: Quintessential American Baking (Simon & Schuster). The technical title is “Paige’s Astounding Banana Bread.” Ingredients:
4 medium overripe bananas, the blacker the better |
1 -1 1/4 cup sugar |
1/2 cup unsalted butter, at room temperature or 1/2 cup canola oil |
2 large eggs, at room temperature |
1 teaspoon pure vanilla extract |
1 1/2 cups all-purpose flour |
1 1/2 teaspoons baking soda |
1/2 teaspoon kosher salt |
1/2 cup mini chocolate chip |
Directions:
1. Preheat the oven to 350°.
2. Grease a 9-by-5-by-3-inch loaf pan. In a medium bowl, mash the bananas with the sugar, then mash in the butter or oil.
3. Beat in the eggs and vanilla.
4. Mix the flour with the baking soda and salt and add them to the bowl.
5. Mix just until the ingredients are blended.
6. Scrape the batter into the loaf pan and bake until the banana bread is well-browned and a cake tester inserted in the center comes out clean, about 1 hour.
7. Let cool for 10 minutes, then unmold and let cool to warm before eating.
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