How many times do we buy bananas and never eat them before they turn brown? Oh I admit, I’m a bit guilty in doing this. However, I think subconsciously I tell myself when they are brown, they are ready for me to use. The darker the banana, the better it is for homemade banana bread. Today, I will share my recipe for making the delicious homemade banana bread that I used to make in our bakery when we owned it.
Here’s what you need
Making homemade banana bread is pretty easy actually. You will need a hand mixer or stand mixer. Although you can get the same results by mixing by hand, it is just nicer to be able to beat it all together with an electric mixer of some kind.
You can make homemade banana bread in just about type of baking pan. I like to use mini loaf pans from The Pampered Chef and the Stoneware Loaf Pan, also by The Pampered Chef.
Ingredient for Homemade Banana Bread
The ingredient list is also pretty easy. You will need to gather bananas (preferably with the skins dark brown or even black), all-purpose flour, sugar, baking powder and baking soda, salt, butter, heavy cream, eggs, and chopped nuts (optional). (Scroll down to the recipe to see the amounts of each item.)
I like to put a sweet crumble topping on my bread that is super easy to make and bakes on your bread. This topping consists of four ingredients: flour, white or maple sugar, brown sugar, and melted butter.
Once you have gathered all of your items, you can begin making your banana bread. (instructions below.) Depending upon what type of pan you use, this recipe does not take very long. The key is to use a toothpick or cake testing tool (like this one HERE) to check doneness on the inside. Once the tester or toothpick comes out clean, your homemade banana bread is ready to eat, hot or cold.
- Hand Mixer or Stand Mixer
- Pan (mini loaf or loaf pan)
- 1 3/4 cups all-purpose flour
- 2/3 cups of sugar (your choice white, coconut or maple sugar work well)
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon salt
- 1 cup mashed ripe bananas (2 to 3 bananas will usually give you enough)
- 1/3 cup butter
- 3 Tablespoons heavy whipping cream
- 2 farm fresh eggs
- 1/4 cup chopped nuts (I use Pecans but nuts can be omitted if you have allergies or just would prefer not to have them)
- 3 Tablespoons all-purpose flour
- 1/4 cup white or maple sugar
- 1/4 cup brown sugar (light or dark)
- 1/4 cup melted butter
PREHEAT OVEN TO 350 degrees F.
- Gather all of your products and ingredients. (If using a hand mixer, you will need a bowl to mix everything in.)
- Mix together 1 CUP of the flour, sugar, baking powder, baking soda, and salt.
- Add mashed bananas, softened butter, and milk to the dry ingredients.
- Mix with mixer until blended, then mix on high speed for about 2 minutes.
- Add one egg at a time until incorporated.
- Add remaining flour. Beat until blended.
- If you are adding nuts, you will fold them in now.
- Make crumble: add DRY ingredients only into bowl, mixing well. (melted butter will be poured over the tops right before they are finished baking.)
Pour batter into your greased mini loaf pan or loaf pan. Using a spoon or your hands, sprinkle crumble topping on top of each loaf. Be generous as this will bake into your loaves. About 5 minutes before being done, pour melted butter over each loaf making sure to coat well.
Bake in 350 degree oven until inserted toothpick or cake testing tool inserted near the center comes out clean. You can cool for 10 minutes or serve warm.
***** If you wish for more of a banana flavor, you can add banana extract. I usually add a little bit of extra along with some vanilla when mixing.