banana bread recipe | at home with bb | the domestic life | julie the mint julep mixer
i've always loved banana bread but i haven't been great at making it until now.
i used to cry about it when i was a newly wed. and then i gave up for about seven years.
but i'm back and braver than ever! determined to not suck at making a stupid loaf of banana bread.
last night's timing was perfect. five minutes after the bread came out of the oven it was time to walk across the street to our neighbor's for dinner. of course ethan burt didn't want to share the bread .. "this could just be our banana bread" .. but i cut three pieces and buttered them and we went to see our favorite 86 year old friend. we had salad and pizza and banana bread and it was perfect.
today i'll share my recipe! or, the one i'm currently working with/on.
things you need :
- 2 to 3 very ripe organic bananas, peeled (or 4. sometimes i do 4 just because i'm a rebel)
- 1/3 cup melted grass-fed butter
- 1 teaspoon baking soda (i get mine at trader joe's because the tins are cute)
- pinch of salt (i use pink or sea)
- 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
- also, side note. i don't use sugar, i use erythritol. you can buy this at your local health food store, some grocery stores or online via amazon like everything else that is good in life.
- 1 large organic egg
- 1 teaspoon vanilla extract
- 1 1/2 cups of all-purpose flour
- side note here, too. i use whole wheat organic bread flour from my local health food store! it's so good, so fresh, has zero crap added to it like most flours and the gluten doesn't bother me! huzzah!
- brown sugar to top! i use bob's red mill dark brown sugar because it's the BEST.
- grass-fed butter to melt on freshly cut slices! we love kerry gold the most.
i jumble everything together into my kitchenaid mixer, julie (mint julep, or julie for short) and just whip it all up. slop it into a buttered loaf dish and bake at 350 for 60 ish minutes! i don't let myself check it for the full 60 minutes and then it's nearly perfect if not completely done. yesterday it needed a turn around and 15 more minutes. i don't understand baking science at all but i just do my best and pray to the loaf gods. just use a toothpick to make sure it comes out clean and then you know it's done! now the next part is more important than i previous thought. it must stay in the pan for five minutes after taken out of the oven and then it'll just fall right out of the pan! cool for another minute or so and then slice up and dollop that butter on top and ENJOY THE HECK OUT OF THAT BREAD. also, share it with your neighbors. or don't and eat it all in one day. whatever the spirit moves you to do! no judgey.
i'm enjoying mine with some cold brew from the local coffee shop + coconut milk.