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Thursday, September 19, 2013

Thursday Recipe - Banana Bread Take 2

I posted a recipe for banana bread a few weeks back. It tended to turn out dry and crumbly, so I went hunting for a different one. Here's one from an old Betty Crocker recipe book that is usually pretty good.

Banana Bread

1 c. sugar
1/3 c. butter
1 1/2 c. very ripe bananas (3-5 medium)
2 eggs
1/3 c. water or milk
1 t. baking soda
1/2 t. salt
1/4 t. baking powder
1 t. cinnamon, nutmeg, ginger, allspice, ground cloves or any combination (optional)
1 2/3 c. flour
1/2 c. raisins, craisins, or other dried chopped fruit (totally optional)
1/2 c. chopped nuts (optional - I never put them in but then I don't like nuts in my bread)
1/2 c. chocolate chips (optional but tasty)

Cream butter and sugar. Add bananas. Beat until smooth. Add eggs, water, baking soda, salt, and baking powder (and spices if you choose to use them). Mix well. Stir in flour (nuts and fruits if you desire) by hand just until mixed. Pour into one large, well-greased loaf pan or two medium, well-greased loaf pans, or four small, well-greased loaf pans. I usually just spray the with non-stick spray and use non-stick or glass loaf pans. Scoop the batter into the pan(s). Sprinkle with chocolate chips if desired.

Bake at 350° for 45-75 minutes, depending on size of loaf pan. A toothpick inserted into the bread should come out clean. Let cool for 5 minutes. Loosen the sides of the loaf with a spatula, then remove from pan and finish cooling on a baking rack.

Tip: If you want really moist banana bread, let it cool most of the way then wrap it tightly in plastic wrap and refrigerate at least overnight. Keep it wrapped in the fridge when not devouring it.

This is really tasty with cream cheese spread.