Banana bread recipes are like chocolate chip recipes, everyone has one and everyone thinks theirs is the best. Banana bread is also a feel good food, to be made on a rainy or cold night, when you want something cozy and homemade to nibble on. Since I have been a little girl I have used the same recipe for Banana bread. My recipe comes from a little kids ABC Cookbook called Alpha-Bakery published by Gold Medal Flour. The copyright is 1987 so it 20 years old. We inherited the cookbook from friends who were moving when we lived in Paris, France. It is a simple but very tasty recipe and therefore I want to share my favorite banana bread recipe, which I think is the best with ya'll.
Heat oven to 325 and grease a loaf pan with shortening, set aside. Mix sugar, bananas, oil, milk and eggs in a large bowl or I use my kitchen aid and put it on the medium setting. Mix well, scraping down the sides occasionally. Stir in the remaining ingredients. Once well blended pour into the already greased loaf pan. Place the loaf pan in the center of the oven and let cook for 60-70 minutes. I start checking the bread around 55 minutes and I usually use a butter knife and if it comes out clean then I know it is ready. You can also use a toothpick for this purpose.
Once out of the oven, I take a butter knife and sweep all the sides of the loaf pan to loosen the sides and make for a clean and easy release. I then turn over the loaf pan, emptying the bread onto a cooling wrack, then letting it cool right side up. Once out of the oven you can let it cool completely and then serve or Thad likes his fresh out of the oven, with some butter smeared on top and a small glass of milk. Just a suggestion. Enjoy!I love banana bread. I think it's one of those things that there are a million recipes for . . . there are 1, 640, 000 hits for banana bread recipe on Google. And half of them are probably one recipe, differing by maybe a 1/4 teaspoon of something. But everyone has a favorite. This one seriously tempted me yesterday, but I didn't have all the stuff for it.
Skinny Southern Baking: 65 Gluten Free, Dairy Free, Refined Sugar Free Southern Classics: Carter, Lara Lyn, Summers, Marc: 9781641701983: Amazon.com: Books
My favorite happens to come from the Gold Medal Flour Alpha-Bakery Cookbook -- which was probably also my first cookbook of my very own. Obviously I still love it. It's one of those kids cookbooks (apparently now out of print -- sad day) that has the pictures next to the measurements and this recipe is not simply banana bread, it's B is for Banana Bread. Important distinction.
Anyway, I froze a bunch of bananas at the beginning of the semester because I never got around to eating them. Frozen bananas = handy, but coldddddd to peel.
Anyway, I'm glad they were there, because it's always a problem wanting to make banana bread without any overripe bananas. That's just not the kind of thing you can plan easily.
Joanna Gaines Banana Bread Made Gluten Free
Mix sugar, banana, oil and eggs in a large bowl with a wooden spoon. Stir in remaining ingredients. Pour into loaf pan.
Bake until a toothpick inserted in center comes out clean, about 60-70 minutes. Cool 10 minutes, then loosen sides of loaf from pan and remove. Let cool completely before cutting.
Oh, and one of the joys of college life: I opened the cabinet to find leftovers on the top shelf with the containers this morning. One of my apartmentmates was tired last night and put them there by mistake. I love that in college you can blame doing silly things like that on stress or sleep deprivation, and it's fine. I feel like after college, you can't get away with things like that.
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