As you might have been able to tell from my last recipe, I like sweet breads. While pumpkin bread may be a seasonal treat, banana bread can – and should – be enjoyed year-round.
- 75 grams of butter (room temperature)
- 1 cup of sugar
- 2 eggs
- 3-4 overripe bananas (mashed)
- 1/3 cup of water
- 1 cup of flour
- 2/3 cups of whole wheat flour
- 1 tsp of baking soda
- ½ tsp of salt
- ¼ tsp baking powder
- 1 cup of chopped nuts (optional)
To start, preheat your oven to 170°C. In a large bowl, cream the butter and sugar. You can use an electric mixer, a fork, or your hands. Once the first two ingredients are combined, stir in the eggs, bananas, and water. You will want the bananas to be a ripe and mushy as possible. Next, add the dry ingredients and mix until a consistent dough forms. If you want, you can add chopped nuts at this point, but I don’t think the bread needs it.
Like the pumpkin bread, you pour the dough into a large greased loaf pan and let bake for 20-25 minutes. Again, you should cover the top of the bread with tin foil in order to prevent the crust from burning. Bake for another 30-40 minutes or until the inside is fully baked. Use a knife to check for any raw dough in the centre of the loaf. Let sit in the pan for another 10 minutes before moving it to a cooling rack. Once the bread is around room temperature, cut into slices.
Enjoy! And be sure to check out our collection of American cookbooks at the 2AD Memorial Library.