Thursday, September 24, 2015

Banana Bread


Hello everyone!  Glad to see you again!  Now that the school year is finally under way and the first day of fall is behind us, it is time to start up with blogging again!  One of my most favorite things of fall is that the weather is once again perfect for baking!  Don't get me wrong, I still bake even in the midst of 90+ degree weather when the mood strikes, I'm just not super motivated to take photos or write about it...I'm most motivated to eat it! 

To ease us all back into our baking routines, I decided to start off with banana bread...perfect for before school breakfasts on the go or a post soccer game snack.  I LOVE banana bread in all its forms...with nuts...with chocolate...in muffins...in bundt form...but most of all I just love the typical banana bread loaf!  Nothing beats that basic loaf!  I love to warm it up and slather on the butter too...though that is not ideal for shoving in your face on your way out the door to work! :)





Whisk together your dry ingredients and set aside for now.


Cream together butter and sugar until light and fluffy.


Mix in eggs one at a time until completely incorporated.  Add in the vanilla.


Add in the lightly mashed bananas.


Beat on Medium speed until the bananas are completely mixed in.


Add in the dry ingredients about half at a time and mix until until combined.


Pour into a non-stick spray coated loaf pan.


Bake for 50-55 minutes at 350F.


...try not to eat it all! 



Banana Bread
based on this recipe on foodnetwork.com

1 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 eggs, room temperature
1/2 tsp. vanilla
1/2 cup (1 stick) butter
1 cup sugar
2-3 over ripe bananas

Preheat the oven to 350.

In the bowl of your stand mixer, beat together sugar and butter until fluffy and light.  In a medium size bowl, whisk together the flour, baking soda and salt.  Once the butter mixture is fluffy, beat in the eggs one at a time until fully incorporated, then add in the vanilla.  Lightly mash the bananas and then add to the butter mixture.  In a couple of batches, add in the flour mixture being sure not to overmix. Pour the batter into a loaf pan coated with non-stick spray.  Bake for 50-55 minutes.