I know what you’re thinking, Jessica… do you ever have your own recipe instead of just trying other peoples recipes? Well yes… yes I do! You’re in luck. I’m going to share my banana bread recipe with you… Now of course I started out with a base recipe but then I adjusted it over the years to be my own… This is my husbands favorite thing. I often wonder if he buys banana’s and “forgets” to eat them so that I make banana bread. It always seems to be 3… hmmm conspiracy? I don’t mind it’s not too hard to make, and I love it too! I typically make them into little mini banana breads in a mini muffin pan or the square brownie pan i have from Pampered Chef! But this time I decided to make a loaf! It turned out delicious and moist!
1/2 cup white sugar
3/4 cup brown sugar (either light or dark work)
1 stick of butter, softened/room temp ( i always mic mine for like 10-15 sec because I always forget to set it out ahead of time.. NBD!)
2 large eggs
3-4 ripe bananas
1 tablespoon milk
1 tablespoon cinnamon (I usually add a little more though ;)-I LOVE CINNAMON!)
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
Preheat oven to 325 degrees. Grease or spray your loaf pan or muffin pan- Or you could line the muffin pan as well!
Cream the sugars and butter in a large mixing bowl until light and fluffy.
Add the eggs one at a time…
In a small bowl, mash the bananas with a fork.
Mix in the milk and cinnamon.
In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 30 minutes. Add a mix of cinnamon sugar & brown sugar on top. Bake for 30 minutes to 40 minutes longer. If you are not adding the toping- it will take 1 hour to 1 hour and 10 minutes until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.