Are you craving a warm, comforting treat that's both delicious and surprisingly easy to make? Then look no further! This recipe delivers a moist, flavorful banana bread inspired by the legendary Martha Stewart, but with a delightful twist: no sour cream needed! Perfect for busy weeknights or a weekend baking project, this recipe is a staple for your homemade cooking repertoire. This easy recipe is guaranteed to become one of your best recipes. It's the perfect quick dinner dessert or a healthy meal addition.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium)
- ½ cup chopped walnuts or pecans (optional)
Instructions:
Get Started: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This simple step ensures your banana bread releases easily.
Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. This method ensures even distribution of leavening agents, resulting in a light and airy texture.
Wet Ingredients: In a separate large bowl, cream together the softened butter and both sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Don't rush this step; proper creaming incorporates air for a better rise.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay! Overmixing develops gluten, leading to a tough bread.
Bananas and Nuts: Gently fold in the mashed bananas and nuts (if using). The gentle folding motion prevents the bananas from becoming overly mushed and keeps the texture delightful.
Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 50-minute mark to avoid overbaking.
Cool and Enjoy: Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This allows the bread to set properly before slicing.
Tips for the Best Banana Bread:
- Ripe Bananas are Key: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with lots of brown spots.
- Room Temperature Ingredients: Using room temperature ingredients helps them blend together more smoothly, resulting in a better texture.
- Don't Overmix: Overmixing the batter can lead to a tough loaf. Mix until just combined.
- Test for Doneness: Use a wooden skewer or toothpick to check for doneness. If it comes out clean, your bread is ready.
Variations:
- Chocolate Chip Banana Bread: Add ½ cup of chocolate chips to the batter.
- Spiced Banana Bread: Add 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of cloves to the dry ingredients.
- Streusel Topping: Sprinkle a streusel topping (made with flour, brown sugar, butter, and oats) over the batter before baking.
Nutritional Information (per slice, approximate):
Calories: Approximately 250 Fat: 10g Saturated Fat: 6g Carbohydrates: 35g Sugar: 18g Protein: 4g
This easy banana bread recipe is perfect for satisfying your sweet tooth while enjoying a healthy and delicious treat. It's a quick dinner side that's always a crowd-pleaser. So go ahead, bake a loaf and share the goodness! Enjoy!