This Ultimate Banana Bread recipe is downright irresistible. For you banana lovers out there, this is a recipe you don’t want to miss.
So this is what’s happening today my dear Bake Happy Friends.
First, I always ask over at Facebook what you want to see more of here in Bake Happy but this time, I’d like to ask you here. Got any requests, recipes? Want me to feature baking store features, where to find what, baking tips, savory recipes? Head on over to the comments section and type those requests away!
Second, I am dreaming of truffle french fries, oven baked of course. I think I’m try to make one. If it’s successful, I’ll share how I made it here.
And lastly, we’re making super moist, crumbly, really delicious Banana Bread – make that two.
This is the same recipe from my Ma’s recipe book, but I tweaked it a but for a more banana filled bread. The last time, I blended the bananas to incorporate the flavor into the bread. This time, I made sure to lightly mash the bananas to get a chunkier texture in the bread which turned out really good.
And if one of your baking resolutions this year is to learn how to bake, this recipe is a good start. It’s simple and easy enough plus you won’t be needing a mixer (the stand or the hand held kind) to make this bread. A good old whisk will do.
To start making this banana bread, combine Team Dry Ingredients – flour and baking powder, sift to combine thoroughly and set aside.
Lightly mash bananas so there will still be chunks left and add a teaspoon of calamasi or lemon juice. Either lemon or calamansi will work for the recipe, you can use whatever you have on hand. I was able to use 8-9 medium sized lakatans to come up with the 1 1/2 cups required for this recipe.
Cream butter and sugar until light and fluffy. Make sure to always use unsalted butter.
Add eggs one at a time. Make sure to use large eggs.
Add in the dry ingredients in three batches until just combined.
Fold in lemon juice and mashed chunky bananas.
This is how this should look like once all ingredients are incorporated.
Pour batter into two well greased small loaf pans. I used Baker’s Secret small loaf pan (4″x8″). This recipe will make two loaves.
Bake at 325F for 25 to 30 minutes or until golden on the sides. Completely cool before removing from.
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 3 tsp baking powder
- 1 tsp lemon or calamansi juice
- 1 1/2 cup mashed bananas
- Combine all dry ingredients, set aside.
- Cream butter and sugar.
- Add eggs one at a time
- Whisk in dry ingredients
- Fold in lemon juice and mashed bananas
- Pour batter into two well greased small loaf pans.
- Bake at 325F for 25 to 30 minutes or until golden on the sides.