I love this recipe-it’s taken me years to get it just right and it’s so dang easy. I have inadvertently discovered a secret to making your banana bread super moist-causing demand from neighbor’s and Grandmother’s everywhere.
Yum. Grab your wooden spoon and apron.
It’s time to bake.
5 1/2 Bananas
1/2 Cup Sweet Cream Stick Butter (I use unsalted butter)
2 Beaten Eggs
2 Cups Bread Flour (you can use all purpose, too)
1 Cup + 2 Tbs Organic Sugar (I prefer this, because it browns nicely)
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt (or omit if using salted butter)
1/4 tsp ground Cinnamon*
1/8 tsp ground Nutmeg*
*Grinding your own cinnamon and nutmeg really sends this banana bread over the top. But, if you don’t have them on hand-don’t worry your pretty little head about it. Just use the store bought spice and no one will be the wiser.
If you are using fresh nutmeg and cinnamon-it’s time to get your ‘grate on’. Add either the fresh 1/8 tsp of Nutmeg and the 1/4 tsp cinnamon or the store bought kind to the dry ingredients.
Stir the dry ingredients with a fork thoroughly and then make a well in the center.
Grease the sides and bottom of a 9” x 5” loaf pan. If you use another sizes of loaf pan, just decrease the amount of time the bread is in the oven. Fill the pan 2/3 full.
Bake for 45-55 minutes or until a toothpick comes out clean.
Cool in pan for ten minutes on a wire rack or trivet. Run a knife along the sides of the pan to release the bread. Flip the pan over onto a wire rack, tapping the bottom of the pan to remove the bread.
Make one for Poppa Bear, Momma Bear and Baby Bear.
Cool on a wire rack for ten more minutes. Now, here comes the secret part. Thoroughly wrap the bread in saran wrap-while it is still warm and let it sit overnight. You can go a step further and place the bread inside of a ziplock bag. This traps the moisture in the bread and makes it sooooo moist.