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The Better Banana Bread

February 06, 2013

This is another one of my dad's favorites. From experience I have learned that making one loaf is never enough since it serves a breakfast treat to accompany coffee and a mid afternoon snack when he gets home from work. 
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The key to the perfect banana bread is using overly ripened bananas. The peels should be primarily black; the bananas should be too soft for eating, but they shouldn't show any signs of rotting. 


4 cups flour
2 tspn baking soda
½ tspn salt
1 cup butter
1½ cup brown sugar gently packed
4 eggs
4¼ cup mashed bananas (approximately 2¼ lbs peeled bananas) 
½ cup honey
1 cup raisins 

1. In stand mixer fitted with paddle attachment beat sugar and butter until creamy then add eggs one at a time making sure to scrape down the sides of the bowl
2. Add bananas, baking soda, salt, raisins, and honey to the mixture 
3. Add flour in three additions and mix until just combined make sure to scrape down sides of bowl 
4. Line a 9x13 pan with foil and spray with cooking spray
5. Pour batter into pan and bake at 350℉ for 50 minutes (or until toothpick comes out clean)

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