Its safe to assume that its one of the most popular fruit simply because its so easy to eat. The Husband however refuses to eat any banana at all, like blueberries. However when disguised in a cake/bread form, he can easily finish a loaf on his own. This recipe is more a cake than a bread.
It is definitely too sweet to be called bread for sure and you can most certainly enjoy it on its own. The Husband actually almost ate the whole loaf because I only had 2 slices of it. It is really quick and simple to make. In fact I baked this on a weeknight after dinner. Got this recipe from Food Network.
One of the nicest thing about baking is how the whole house smells like the thing you are baking. Fresh Banana bread smells oh-so-good! Almost like clean sheets :) The bread cake cames out sooooooo soft and guess what? It tastes even better the following day. The flavours kinda sank in and it remained super soft and moist still. Well you don’t really need to eat it with anything else but you know, Banana and Peanut butter are like best friends. How does it taste? You’ve simply got to try it yourself and I promise that you will not regret the extra calories. For 1 loaf
1 cup granulated sugar
8 tablespoons (1 stick/ 113g) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Preheat the oven to 163 degrees celsius. Butter a 9 x 5 x 3 inch loaf pan or simply line the loaf pan with baking paper.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
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 1 hour to 1 hour 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.