I got a great banana bread recipe years ago and started to make some changes to it, to make it my own recipe. I added and took away and came out with the following recipe. Renamed Banana Cake, because it is just so good it can not be called bread!
Bake at 350, until done. I say until done because I make this as muffins, mini loaves and in a 9x13 pan. I do not however suggest a full loaf pan. It takes to long to bake and the outside is to dark. The whole recipe will make a 9x13 or 6 large muffins and 4 mini loaves or 6 mini loaves. I suppose you could do two 8x8 or round cake pans, but I never have. The 9x13 took me an hour at Ft. Campbell KY but only takes about 35 minutes in Eagle River Ak. So just smell and watch them and work out your own cooking time. They should spring back like a cake when touched in the center. They can have goo on them if you use a knife or toothpick to test because of the banana so thats not the best method to test doneness.
So here is the recipe
In a large bowl or stand mixer bowl which is what I use combine the first three ingredients.
1 Stick Butter "Soft"
1 Cup Sugar
1 Cup Brown Sugar "packed"
Blend those three ingredients
In a second bowl smash and mix
3 Eggs
4 Very Ripe Bananas (previously frozen bananas make the best cake, keep all the liquid from defrosting)
1 Tsp Vanilla
Smash leaving some small chunks small, just enough to be considered texture not bites or chunks.
Stir this mixture into the butter sugar mixture
In a third bowl combine
2 Cups Flour (I prefer whole wheat ground fresh it has a nutty flavor)
1 tsp baking soda
pinch of salt
1 tsp Cinnamon
1/2 tsp nutmeg
Slowly add the flour mixture to the wet. It should be like cake batter.
I use a ladle to get even amounts in my loaves and in my muffins, then I sprinkle with nuts and brown sugar.
They are wonderful! You can omit the nuts but the brown sugar on top melts in and gives it a nice flavor and texture, this is something you want to do. Do not be shy with the brown sugar topping, but do not cover completely. It should be a nice sprinkling.
Bake at 350, until done. I say until done because I make this as muffins, mini loaves and in a 9x13 pan. I do not however suggest a full loaf pan. It takes to long to bake and the outside is to dark. The whole recipe will make a 9x13 or 6 large muffins and 4 mini loaves or 6 mini loaves. I suppose you could do two 8x8 or round cake pans, but I never have. The 9x13 took me an hour at Ft. Campbell KY but only takes about 35 minutes in Eagle River Ak. So just smell and watch them and work out your own cooking time. They should spring back like a cake when touched in the center. They can have goo on them if you use a knife or toothpick to test because of the banana so thats not the best method to test doneness.
So here is the recipe
In a large bowl or stand mixer bowl which is what I use combine the first three ingredients.
1 Stick Butter "Soft"
1 Cup Sugar
1 Cup Brown Sugar "packed"
Blend those three ingredients
In a second bowl smash and mix
3 Eggs
4 Very Ripe Bananas (previously frozen bananas make the best cake, keep all the liquid from defrosting)
1 Tsp Vanilla
Smash leaving some small chunks small, just enough to be considered texture not bites or chunks.
Stir this mixture into the butter sugar mixture
In a third bowl combine
2 Cups Flour (I prefer whole wheat ground fresh it has a nutty flavor)
1 tsp baking soda
pinch of salt
1 tsp Cinnamon
1/2 tsp nutmeg
Slowly add the flour mixture to the wet. It should be like cake batter.
I use a ladle to get even amounts in my loaves and in my muffins, then I sprinkle with nuts and brown sugar.
They are wonderful! You can omit the nuts but the brown sugar on top melts in and gives it a nice flavor and texture, this is something you want to do. Do not be shy with the brown sugar topping, but do not cover completely. It should be a nice sprinkling.
My son helped and did not want to sprinkle the brown sugar on the loaves.... as you can see the muffins look so much nicer with the nuts and brown sugar.
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