The Best Banana Bread Ever
When right out of college, I started at the company I currently work for, I was so thankful that I found a small family of co-workers. They are funny, supportive, and did I mention funny? Also, we all had a strong appreciation of an office food day. Bring the best food you know how to make and share it with everyone. Some days we would have a theme for food days (baked potato bar, nacho bar, Thanksgiving, etc). Other times it was a mixed bag. Regardless it was always delicious. One of my favorite discoveries of our food day, was a special treat from Sharon. She makes The Best Banana Bread Ever and (thankfully) shared the recipe.
The reason why this is The Best Banana Bread Ev-er is simple.
It stays so incredibly moist!
The bananas, eggs, with a hint of heavy cream makes this large loaf moist and has such an amazing flavor!
My best friend, Bree, usually spends about a week at the Iowa State Fair going to various events. A few years ago, she watched the banana bread judging.
One of the key elements of a blue ribbon loaf that the judges looked for was none other than a good crack.
Yep.
I said it. You need a good crack!
Don’t worry if your bread doesn’t end up with the most beautiful center crack, the results are still delicious.
Perfect for an early morning breakfast or even better for an after school snack.
The Best Banana Bread Ever
Ingredients
- 5 Tbsp Butter, softened
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1 Egg
- 2 Egg Whites
- 1 tsp Vanilla Extract
- 1 1/2 cup Mashed Bananas very ripe
- 1 3/4 cup Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 tsp Baking Powder
- 1/2 cup Heavy Cream
Instructions
-
In a large bowl, using an electric mixer, beat butter until light and fluffy. Add the white and brown sugar. Beat well.
-
Add the egg, egg whites, and vanilla; beat until well blended.
-
Add mashed banana and beat on high speed for about 30 seconds.
-
Into a medium bowl, combine flour, baking soda, salt, and baking powder. Add flour mixture into butter and banana mix a little at a time, alternating with the heavy cream.
-
Pour batter evenly into a greased 9x5x3 inch loaf pan.
-
Bake at 350°F for about 1 hour 15 minutes or until browned and a toothpick inserted into the center comes out clean.
-
Cool bread in pan on wire rack 10 minutes. Then remove from pan and cool completely on wire rack.
Leave a Reply