Banana Bread


My Swede great-grandma used to make this 100 years ago. 
I've made the recipe a little easier to make in a modern kitchen.


   2015 November 6      Food   Desserts

Introduction


Banana bread is a great year-round treat.  It's the perfect thing to make when you've got some bananas that have gotten over-ripe and spotted.  

Here's an article on how to make banana bread.  It's based on a family recipe that goes back at least 100 years.  My Swedish great-grandmother used to bake this in a wood stove.  I modified the recipe for ease of preparation and the use of a blender.  I also changed it so there's no need to separate the egg yolk from the egg white.



A Quick Note

Articles like this one are possible only with the support of readers like you, when you use the links on here to purchase your stuff. 

Your help is much appreciated!



In This Article

Gearing Up

Ingredients

Ready, Set, Mix!

Baking The Banana Bread

Serving

Conclusion






Gearing Up

Let's get the basic tools together. 

First, a couple of stainless steel loaf pans.   Those are the ones I use;  they work great.

You will also need a couple of mixing bowls, also preferably stainless.   This set should do the job nicely.

Measuring cups & spoons:  for this you'll need 1 cup, 1/2 cup, 1 tsp, and also 1/4 and 1/2 tsp.  This set covers 'em all.

Silicone spatula:  one of the most useful kitchen tools, ever.  Get a set of these;  you'll use 'em for a lot of stuff, not just banana bread.

It also helps if you have a blender or a hand mixer.  (I wrote a detailed review of the Oster Beehive here.)


We'll look at the banana bread ingredients in the next section.


         



The Ingredients

Before mixing anything together, here's a list of what we're going to need:

2 1/2 cups of unbleached flour, preferably organic
1 teaspoon of baking soda
1 teaspoon of baking powder.  Be sure to get the aluminum-free variety;  the other stuff will trash your small intestine (etc).
3/4 teaspoon of salt.  Again, get the variety that has no aluminum compounds added.  Look for "calcium silicate" as the flowing agent.

1/2 cup of sour milk.  To sour the milk, I add yogurt or kefir and let it sit for a while on the counter.     To sour it fast, use 1/2 tsp of vinegar.
1 teaspoon of vanilla extract
2 eggs
2 bananas, preferably over-ripe

1 stick of butter, softened.  Keep it in a sealed Mason jar on the countertop for half a day to soften it.   Butter is way better for you than hydrogenated shortenings. 

1 cup of sugar, preferably raw cane sugar which has a slight brown-sugar taste.

Once again, you're not going to mix any of these yet.  First, get ready with two mixing bowls and a blender.  (Or, a hand mixer plus a third mixing bowl.) 





Ready, Set, Mix!

This is really easy.

Mixing Bowl 1:  add the flour, salt, baking powder, and baking soda.  Stir them together.

Mixing Bowl 2:  add the sugar and the softened butter.  Mash them together.

Blender, or Mixing Bowl 3:   add the sour milk, eggs, bananas, and vanilla extract.  Blend.

Everything is going to be added to Mixing Bowl 2, starting with what you just blended. Pour it in, stir it together and try to break up any lumps.  Then pour in the dry ingredients (from Mixing Bowl 1).  Use a spoon or spatula to mix everything together.  The mixing should be as thorough as you can manage. 

By now, you should have a nice, smooth, thick batter.  It's more of a batter than a dough. 





Baking The Banana Bread


Preheat the oven to 350 degrees Fahrenheit.

Before you pour the batter into your stainless loaf pan, it's a good idea to grease the pan.  I like to use coconut oil.   For best results, smear the coconut oil into the loaf pan before you do everything else, then put the loaf pan into the refrigerator.  This will solidify the coconut oil again.

OK, now pour the batter into the loaf pan.   Bake for 75 minutes at 350 degrees.     Your oven may vary slightly.   350 degrees on the dial is not necessarily 350 inside the oven.   Check the banana bread periodically to make sure you don't burn it.  An oven thermometer helps.

Let the loaf cool in the bake pan for at least an hour or two before you try to get the loaf out of the pan.    Then, set it on a cooling rack so it can finish cooling.





Serving

This banana bread is good just the way it is, or you could warm it up and serve it with butter.

It's really good with some blackberry jam.

Banana bread gets eaten up pretty quickly, so you might want to make two loaves.  Just double the recipe and use two loaf pans.



 

Conclusion

This is how I make banana bread.  It's fairly easy and it's delicious.  I hope you enjoy it.

If you found this article helpful or entertaining, please help me out by purchasing your cookware (or anything else) through the links on this page.  It's the only way I can keep this website going and bringing you helpful articles like this one.   Thank you in advance for your support.



              

I hope you enjoyed this article.  Thanks again for visiting my website!






Contact me:

3 p o.t o . 1 2 0 s t u d i o.. c o m


This won't directly copy and paste.  Please manually type it into your mail program.
No spaces between letters.




Home Page

Site News

More Food Articles


Disclaimer

Copyright 2015










Back to Top of Page