Tuesday, August 8, 2017

ENGLISH BANANA TEA BREAD.- Easy and just great!.........

Usually we don't have over-ripe bananas at out house since they're eaten up, used in smoothies or frozen for future use, but on those occasions that I do see some I know it's time for our go-to Banana Bread.  I've been making it for over 40 years so it's a family classic. The kids all like it and I've even had it on the breakfast menu.

A super easy preparation of this rich delight, and yes it is quite delightful, thick, rich, moist and very good banana flavor, plus you can always add nuts of all kinds, raisins, chocolate chips, candied fruits, your choice. What do you like to partner with bananas? At home I serve it without anything else, no frosting  but I do sprinkle some powdered sugar (have a doily? use it as a stencil), for a finished look. At the restaurant it came with a thick brown sugar cream cheese frosting. What can I say? That its great with coffee in the morning and you can even toast it in a pan....

Anyhoo, I hope you will try this, really, you'll like it and so will your family (as long as they like bananas- I usually don't like commercial banana bread, this is my exception). Here goes:


1/3 cup butter, softened
1/2 cup sugar (use 2/3 cup if you like it sweet)
1 3/4 cups AP Flour (All Purpose) you can use any kind you'd like
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 eggs
3-4 over-ripe bananas, mashed
Fresh Nutmeg, grated
Cinnamon, powdered, optional
Confectioners Sugar, optional

Set your oven at 350F.  Grease and flour a loaf pan or use parchment.

Put the butter in your mixer bowl and beat until light and fluffy, add the sugar a little at a time while beating butter until well incorporated.

Sift together the flour, baking powder, baking soda and salt into medium sized bowl.

Add the eggs, one at a time, wait until each is well incorporated before adding the other.

Once the eggs are beaten in, add about 1/3 of the flour mix then add 1/3 of the bananas, mixing well. Do this in 3 stages until everything is smooth and before adding anything else.

If you are adding anything else like nuts, etc. now is the time to add, mix and then you are ready to pour into your prepared mold.

If you use a loaf pan then it will bake in about 1.15 minutes, depending on your oven and other things, I would check every half hour to be safe. When I use a square pan about 8" per side it bakes in minutes. Muffins or Cupcakes are great and make a portable snack to take along.

Once done, checked with a tester (a toothpick, skewer, knife, etc.) put on a rack for cooling for about 10 minutes and then you can invert and place on a serving dish. Once cooled is the time to add any topping, or not.

There you have it, a simple and always successful plate of goodness. Enjoy!

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