Classic Banana Bread

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Is it just me, or is it like “a thing” to always have over-ripe bananas lying around? I blame my children. Liv loves bananas for about 3 days, then is over it. Cruz is crazy about them but then he gets constipated, so he has to go to banana rehab for a few days. Thus, we inevitably have two or three bananas each week that end up just a little too ripe to eat.

I know what you are thinking . . . don’t buy so many damn bananas, Danielle. It’s not rocket science! (And thank god, because we know that rocket science requires tequila, and this is just a simple problem best solved by the old standby–wine).

Well, I have tried buying less bananas and Murphy’s Law that week Liv demands bananas for every snack and that will be the only thing Cruz will eat because he is getting a tooth (thus nixing the constipation issue and causing the opposite. . . as any mom will tell you).

And secretly, I like having extra bananas because that means I get to make one of my favorite things, banana bread. If I time it just right, I will have bananas that are about 10 days old and are SUPER ripe and then a few that are about 5 days that look like leopard print (and who doesn’t love a good animal print on their fruit, huh?)

Better Homes & Gardens: The Cook Book you need

My go-to Banana Bread recipe comes from one of the best and most useful gifts I ever received, the 14th edition of the Better Homes and Gardens Cook Book.

The latest, 17th edition, looks to be equally as good–if not better. It would be the perfect gift for someone who is just learning to cook, or as a housewarming or wedding gift. And it’s less than $20!

The photos are great, it’s in a 3-ring binder format (so it lays nicely and you don’t lose your page) and it has a very detailed and appropriately named section at the beginning called “How to Cook.” This covers everything from how to measure, chop ingredients, do kitchen math, use cookware and utensils, and add flavor with spices. It’s like an encyclopedia. Check it out HERE.

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Alright, back to the Banana Bread. I have used this recipe and only this recipe for about 10 years. It’s just that good.

Better Homes & Gardens Banana Bread Recipe

I have made a few slight changes to the recipe as printed in the cookbook, just because I have to be original. And things are generally better my way . . . or so I tell my husband.

• 1/2 cup of melted butter
• 1 1/2 cups of mashed ripe bananas (about 4-5 medium bananas, and RIPE now. That means more brown than yellow friends. Trust me.)
• 1 cup of sugar
• 1 teaspoon of vanilla
• 2 eggs, beaten
• 1/4 teaspoon of ground cinnamon (or to taste)
• 1/8 teaspoon of ground nutmeg (who in the hell measures that, seriously?–just shake some in and call it a day)
• 1/2 teaspoon of baking soda
• 1 1/2 teaspoon of baking powder
• 1/4 teaspoon of salt
• 2 cups all-purpose flour

Preheat the oven to 350 degrees and grease a large loaf pan 9x5x3 inch (I just coat with cooking spray or you could also line with parchment paper). If you have a smaller loaf pan, you can probably make two loaves.

Okay, so the recipe in the book says to mix the dry ingredients in a separate bowl, make a well, and yada, yada, yada . . . you lost me at a separate bowl. I am not about to make more dirty dishes than I need to (can I get an AMEN!). So, here’s what I do (and why I listed the ingredients in a backward order).

Start by melting the butter in a microwave-safe dish. I use a glass measuring cup.

While the butter is melting, peel the bananas and mash in a bowl using a potato masher.

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As mentioned above, the bananas must be RIPE. Like, uncomfortably ripe. I had two that were pretty close and two that were WELL DONE. Don’t even think about putting in bananas with just a few specs of brown. Control yourself and wait a day or so.

Add the melted butter, sugar, and vanilla to the mashed bananas. Then add the beaten eggs (see note).

NOTE: To save on dishes, I use the same glass measuring cup to beat the eggs before pouring them in. Just make sure it has cooled off from melting the butter so you don’t cook the eggs. #lessdishes

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Add the cinnamon, nutmeg, baking powder, baking soda, and salt. Mix until blended.

NOTE #2: As you can tell from my ingredients listing regarding the cinnamon and nutmeg, I am not much of a “measurer” . . . . if you can find your 1/8 teaspoon measuring spoon, good for you my dear. I just don’t have time (hell, I might not even have one), so I just shake until it looks pretty. However, you do need to be precise on the baking powder, soda, and salt. Trust me.

Add the flour and mix until it’s fully incorporated.

I am sure all the tried and true bakers out there are rolling in their graves, or kitchens, but yes–I add the flour last. GASP!

Why? Because I have made this for the last 10 years and every time I have done it in order (dry ingredients first) for whatever reason, the flour does not get fully mixed (despite my superior stirring abilities) and I end up with flour clumps in my batter and then my bread (YUCK).

So, being the strong, independent, you can’t tell me what the “F” to do kinda gal I am, I changed it up! HA! And guess what, it works for me–hope it works for you.

Pour the mixture into your greased pan and bake at 350 for about an hour for a larger pan, or about 45 minutes for a smaller one.

My oven seems to need more time, so I usually bake mine for about an hour and 10 minutes or so–until I insert a toothpick and it comes out clean. If the top starts to get a little too brown, just cover lightly with foil and continue baking.

I did dirty a few dishes and some utensils, but not nearly as many with that whole “separate bowl” business.

The Result

Your house should start to smell amazing about the 40-minute mark and when it is all said and done, you should get something like this:

Outtakes

I think it’s important to show you that I don’t live this Betty Crocker-June Cleaver lifestyle. So, here’s what happened while I was making this bread for you, darlings. I am just shocked SOMEONE didn’t fold the damn jeans in the basket . . . guess that’s next on my list.