Banana Bread
As a kid, I never ate banana bread because my mom doesn’t like bananas. Of course, one of Alex’s favorite things his mom made growing up was banana bread. Not knowing much about baking bread or the flavors that mix best with bananas, there was a lot of trial and error. I started off with a basic Southern Living recipe and made multiple modifications as I went. I am sure my banana bread doesn’t compare to his mom’s, but Alex has requested it multiple times and that is a win to me! xoxo
Images via Alex Phillips.
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 very ripe bananas
1 teaspoon fresh lemon juice
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup milk
1/2 cup chopped pecans
Preheat the oven to 350 degrees. Sift flour, baking soda, salt, and cinnamon in a large bowl. Mash bananas with lemon juice in a small bowl. Beat butter, sugar, and vanilla on medium speed until light and fluffy. Add eggs until blended. Add flour mixture to butter, alternating with milk, beating on low until blended. Add banana mixture until blended (just a few seconds). Pour batter into a greased 8×4 inch loaf pan and bake for 55 to 60 minutes.
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