***Check back in a few days to see what I did with my leftover Banana Bread. It was hard to leave some left over as it was, but I made magic with it!
I come from an extremely loving and close family. We have been through the world together and yet we hold on to one another. I thank God every day for each and every person in my family that had a helping hand in raising me. One of my fondest memories between me and my Gran, who the family affectionately calls Weezy, is making banana bread with her. It’s something that to this day I look forward to. I hope to pass on what she taught me to my children, and I hope that they will know the pleasure of baking banana bread with my Gran as well.
The secret to making the perfect banana bread is all in mashing the bananas. This is always my task. I remember when my little cousin Vernon was a toddler, my Gran had us both mashing the bananas, and I was trying to teach him the proper way to do it, probably being a jerk (I was 10!). Next thing I knew he was eating them. This was probably my first look into what the corporate work environment could be like.
Here’s the recipe!
Weezy’s Banana Bread
Prep time: 20 mins Cook time: 45-55 minutes
Preheat oven to 350°
What you’ll need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 stick unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup firmly packed light brown sugar
- 2 large eggs
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 3 ripe bananas, should be browning
- Mash the bananas! This is a great recipe to make with kids, get them involved, and make this their “job”. Mash them really good so that they are moist and lumpy, not chunky.
- Beat butter and sugar together until fully combined on a low speed. Then add in your vanilla extract and mix. Mixture should be fluffy. Next add in your eggs one at a time and mix at a medium speed. Make sure you’re scrapping the sides of the bowl to keep everything mixed together.
- In another bowl, sift together the dry ingredients. If you don’t have a sifter, use a wire whisk to stir the dry ingredients.
- Add flour to the butter mixture 1 cup at a time. In between each cup add a splash of milk. Mix on a low speed. You should start and finish with the flour.
- Fold in the mashed bananas using a spatula until fully incorporated.
- Pour mixture into a greased and floured loaf pan and cook for about 50 minutes. At 45 minutes test with a long tooth pick to make sure it’s done. The toothpick should come out clean if it is.
- Cool in pan on a wire rack 10 minutes. Then remove the cake from the pan and cool it directly on the wire rack.