There’s nothing like a good banana bread recipe. Oh wait, there is something better. An easy banana bread recipe. This is a recipe has all of the makings of a simple banana bread recipe, with the options of taking it to another level.
I love that if you take out the cinnamon and nutmeg, it’s still a great recipe. How do I know it’s great without them? Well, one time I didn’t have either in the house, but I made the recipe anyway. Result? Perfection.
Also, this recipe has butter in it. Most banana bread recipes I’ve seen use vegetable oil, but not this one. We go all out with the butter, and it’s so worth it. The banana bread is light but sturdy.
If you happen to have any left over for breakfast the next day, toast it in a pan with butter (yes, again), and drizzle with honey. Have with a cup of coffee, or your favorite tea. You’ll thank me later.
Easy Banana Bread
1 3/4 cups all-purpose flour
2 1/4 teaspoons double-acting baking powder
1/2 teaspoon ground cinnamon (optional)
1/2 teaspoon ground nutmeg (optional)
1/2 teaspoon salt
6 tablespoons softened butter
2/3 cup sugar
2 eggs, beaten
1 cup ripe banana pulp (about 2 or 3 bananas)
1 teaspoon vanilla
Preheat oven to 350 degrees.
In a medium bowl, add the flour, baking powder, cinnamon (optional), nutmeg (optional), and salt. Mix together with a whisk. Set aside.
In a medium bowl, mix together beaten eggs, banana pulp, and vanilla. Set aside.
In a mixing bowl, cream together butter and sugar.
Slowly add the banana mixture to the butter and sugar. Blend until fully incorporated.
Add the flour mixture into the creamed mixture, by thirds. Beat the batter after each addition, until fully incorporated.
Place mixture into a greased bread pan. Bake for 1 hour, or until done (the top will spring back when you touch it).
Cool before slicing and serving.