The way to my hubby’s heart is food. Especially banana bread.
He hasn’t always loved my baking and cooking, however. Ther first year we were married was a learning process for me and we spent more money in restaurants than we did eating at home. I finally began to really learn how to make frozen pizzas and macaroni and cheese and that helped some.
When I began my journey into real foods, it was the same process.
Each step was a new and exciting experience in terrible cooking and baking. But, I have grown and I love to bake, cook and really try my own new recipes. I have far more confidence in them. This, I bring you the best banana bread recipe. It’s perfectly dense without being heavy and full of “nanner” flavor. I have to usually make a double batch of this, even though each batch makes 2 loaves. One loaf for sampling, one for my neighbor, and 2 for sneaking when mom’s not looking. At least I plan ahead, right?
In a mixing bowl, or stand mixer with a mixing paddle, blend:
- 6 ripe bananas
- 1 1/2 tsp vanilla
- 4 eggs
- 2/3 cup melted coconut oil or butter
Blend until smooth. This make take a minute or two, depending on how ripe the bananas are. If you need to ripen them more, stick them in the oven for a few minutes while it’s preaheating to 325 for the bread.
In a separate mixing bowl, add
- 2 1/2 cups whole wheat flour
- 1 cup sugar
- 1 tsp salt
- 3 tsp baking powder
- 1 1/2 tsp cinnamon
Add to wet ingredients, 1/2 cup at at time, ensuring each addition is well blended. Pour into 2 pre-greased loaf pans and bake at 325 for 60 minutes, until a toothpick comes out clean.
Allow to cool 10 minutes in the pan on a cooling rack.
Then you can carefully remove them and allow them to completely cool before cutting into them. Or you can cut into them while they are warm if the family can’t wait any longer, like mine. The loaves will just be a bit more fragile.