My favorite part of homeschooling is teaching my kids how to cook. Just the other day, when Elijah and I made banana bread, we sat down to eat the fresh, hot baked goodness and he says to me, “I can’t believe that was just a bunch of goop a few hours ago!”
I’ve been working off of the same banana bread recipe for the last 12 years. Even so, I’ve still been learning tips and tricks to perfect my recipe.
My Famous Banana Bread
1/2 cup butter (I use coconut oil which I melt in a saucepan)
2 eggs (room temperature- easily done in hot water for 5 minutes before adding)
4 bananas (honestly about 1 1/2 cup to 2 cups depending on ripeness and whether they were frozen or not- more on this later)
2 cups of flour
1 tsp of baking soda
1 tsp of salt (unless you use salted butter, then just use a 1/2 tsp or less)
Preheat Oven to 325 degrees
- Mix butter (or coconut oil) with sugar and molasses.
- Add eggs
- Add bananas ( I use my hand blender to puree them, that way there aren’t chunks of bananas in my bread that look funky to my kids)
- Once the wet ingredients are mixed then you can add your dry ingredients, the flour, baking soda and salt.
- At this stage I would always just put the mixture in my greased bread pan and throw it in the oven. BUT here’s my tip: Depending on your bananas, the moisture level might be more or less which will effect the way the quick bread cooks. If it is runnier than a thick molasses, add am 1/8 of a cup of flour to thicken it up. When using frozen bananas left to thaw on the counter, which produces the best tasting banana bread, sometimes the liquid makes the batter runnier and so this analysis can help your bread turn out perfect!
- Bake for 60 minutes. I always turn off the oven at this stage, open the door and let my banana bread rest.
- Voila, delicious goodness!
Here is Eli making us some wonderful ba-ba-banana bread!