Today's banana bread recipe comes from a member name "ikadlec" on food.com (Original Recipes from Food.com). I've used this recipe many time and each time it's absolutely delicious. The only different is I add shredded coconut or chopped peacans which makes it even more heavenly. Unfortunately I didn't have any available when I made this batch for my photography.
Ingredient: (makes 1 loaf)
1/2 cup butter
1 cup sugar
2 eggs, beaten
4 bananas, finely crushed
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1/4 cup of shredded coconut / chopped peacans (optional)
Directions:
To achieve the dark brown colour of banana bread, mash your bananas ahead of time and let it oxidize for 1-2 hrs. Make sure to mix occasionally so all surface gets a chance to oxidize. Also, let your butter come to room temperature to blend better. If you forget to, pop it in the microwave for 5 seconds at a time to soften but NOT melted.
1. Cream together butter and sugar. (with a hand mixer or a kitchenaid if you have one)
2. Add eggs and crushed bananas.
3. Combine well.
4. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla. (add the shredded coconut / chopped pecans last)
5. Pour into greased and floured loaf pan. (I found butter works better than oil for greasing; comes off easier. Sprinkle some shredded coconuts or chopped pecans on top, looks much better for presentation.)
6. Bake at 350 degrees for 60 minutes. (depending on your oven, my needed 65-70 minutes to fully bake)
7. Keeps well, refrigerated. (let it cool in the loaf pan for 10 minutes to cool and come together before popping them out on a rack).
And here's a tip: I usually don't have time to bake in the morning so I bake them at night, which I find very relaxing. Let them cool on the rack overnight with plastic wrap over top. In the morning, I slice them up and wrap them in plastic wrap and have them on the go. I also enjoy them with a cup of tea or coffee. So good!
