I’ve made this recipe a fewtimes and shared it on my personal Instagram. I first tried with just four bananas but I’ve since discovered that 6 is the perfect amount for a truly moist and bananaful bread.
(This trial used 1 tsp baking soda)
My first trial was a plain banana bread with a mostly bread consistency. I like a more cake like texture. My second trial required two extra bananas and I added a cream cheese icing. This third time we added walnuts and topped with a brown butter glaze and it was divine!
It’s a very forgiving recipe! I love having chunks of bananas so I mash my bananas with a fork. If that’s not your ministry you can puree the bananas. I make this by hand using mixing bowls, a fork and a spatula.
Feel free to sub in your own add ins. This is an easily customizable recipe. It’s truly no fuss.
6 ripe bananas (the blacker the peel the better)
1 stick melted unsalted butter
3/4 c white sugar
1/4 c brown sugar
2 c flour
1/2 tsp salt
1 tsp baking powder (if you like a slightly breadier consistency use baking soda, the loaf may be darker but still yummy)
1/4 c milk
Brown butter glaze:
1/2 stick unsalted butter
Up to 2 tbsp Half and half
Up to 1 c powdered sugar
1/2 tsp vanilla extract
- Preheat your oven to 350F
- In a large bowl, mash your bananas.
- Melt your butter
- In a small bowl, gently whisk your eggs
- Combine milk, egg, vanilla, banana and butter.
- In another bowl, stir to combine your sugars, salt, baking powder, and preferred spices (I did 1 tsp cinnamon and 1/2 tsp Nutmeg)
- Using a spatula, combine the wet and dry ingredients.
- OPTIONAL: Fold in 1/2 c chopped walnuts
- Oil and flour a loaf pan.
- Bake for 50-60 minutes. Start the toothpick test around 50m.
- OPTIONAL:While the banana bread is baking start your brown butter. Over medium low heat, melt the butter constantly whisking.
- You’ll be doing this for at least 5 minutes, once brown bits start forming remove from heat.
- In a mixing bowl,combine the brown butter, vanilla extract and powdered sugar.
- Slowly add and incorporate the half and half about a 1/2 tsp at a time.
- This isn’t an exact science. If it’s too thick, add a little more half and half. If it’s too thin, add a little more powdered sugar.
- Remove the banana bread from the oven and allow it to cool before pouring out on the glaze.
© 2018 by Alexa Mason. All Rights Reserved