One of my weaknesses is bread. I’ma carb and sugar lovin’ kinda gal and bread gets me every time. One of my personal goals is to successfully create my own recipes. My family and friends keep telling me I should open up a bakery or dessert joint, but I have to remind them that it’s illegal to steal others’ recipes and call them your own. So, if I can come up with my own it’s smooth sailin’.
My new “Go To Banana Bread” is my first successful recipe! Disclaimer: I have taken a pumpkin bread recipe that was given to me when I got married and changed ratios as well as eliminated/added ingredients to make it my very own. This essentially is my creation, minus the crux of the recipe (i.e. flour, salt, oil and baking soda amounts).
If you’re interested in trying one of the tastiest banana bread recipes out there, please proceed.
3 ½ Cups Flour
1 ½ Cups Sugar
2 tsp Baking Soda
1 ½ tsp Salt
5 Eggs beaten
1 Tbs real Vanilla Extract
2/3 Cup Water
1 Cup Oil (I use coconut oil, but any will do)
3-4 Bananas medium in size and very ripe (brown spots galore!)
Additions: I added fresh blueberries to some of the cups just before I placed them in the oven; AND before all of the batter was used, approximately 1 ½ – 2 cups worth, I put 1 ½ Tbs of Cocoa powder into the batter, and Whoa! Youd’a thought I put crack in those things! I’ve never seen the kids eat muffins so fast. I highly recommend adding the Cocoa Powder.
Heat oven to 350 and either prep your loaf pans (probably 2-3 pans) OR line your cupcake tins (this is what I prefer; can’t beat on the go goodness).
Now, I’m not one who has the patience to sift stuff sooooo…
Dump the flour, sugar, baking soda and salt into a medium sized bowl and mix well with a whisk, fork (or heck) even a spoon.
If available use a stand mixer and toss the eggs, water, oil and vanilla into the mixing bowl. Mix using whisk attachment. Remove peel from bananas; throw those (the naked bananas not the peels) into a bowl and mash until you reach a smooth consistency. Pour your mashed bananas into the liquid mixture and combine.
Pour one third of the dry ingredients into the banana mixture and mix until incorporated. Continue to add a third and mix until all dry ingredients are united. Then take your handy ice cream scoop and deposit a little less than one full scoop of mixture into each wrapper OR fill your loaf pan 2/3 of the way full. I’m not sure if 2/3 is correct loaf making etiquette, but it worked for me and when I filled my loaf pan ½ way it was not a pretty result.
So there you have it! Bake those puppies for approximately 11 min. Yes, I said 11. That gave me the perfect Banana muffin with the perfect sweetness and a little chewiness to the top of the cake. Peeeeerrrrrfectioooooooon! Of course you should pay attention to your oven to make sure the bread isn’t overcooked nor underdone.
Hope you enjoy as much as me and my fam did. My husband, who hates bananas, even said he enjoyed the blueberry version and didn’t even realize it was banana! Success!