Silver Palate Cookbook Banana Bread

I always like to have bananas on hand, but for some reason, we never seem to eat them before a few start going brown.  I end up making banana bread pretty regularly, so much so that I now know the recipe by heart!   It is a simple and delicious loaf either plain or toasted with a little butter. If you want to make it in advance, it freezes very well.  Sometimes I will make two loaves at once, one plain and one with chocolate chips.  Feel free to add any extra ingredients your family enjoys.

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Banana Bread

If you have a few bananas that have gotten too ripe , this is the easiest recipe to make and is a huge hit with all ages.  Add Chocolate chips if you want a sweeter treat.

Prep Time15 minutes mins

Cook Time1 hour hr

Course: Baking

Cuisine: Baking

Keyword: Baking

Author: The Silver Palate Cookbook

Ingredients

• 1 stick butter room temperature
• ¾ cup granulated sugar
• 2 eggs room temperature
• 1 cup unbleached all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup whole wheat flour
• 3 large ripe bananas sliced
• 1 teaspoon vanilla extract
• optional: ½ cup walnuts shelled and chopped
• optional: ½ cup semi-sweet chocolate chips

Instructions

• Pre heat oven 350°F and grease a bread pan (9x5x3)
• Sift dry ingredients together: flours, baking soda, and salt
• In a large bowl or standing mixer, cream butter and sugar until light. Add eggs and beat until combined.
• Add the dry ingredients, in two parts, to the creamed mixture
• Add the bananas, vanilla and walnuts (optional), mix well
• Pour the combined mixture into the bread pan. Tap the bread pan on the counter to release any bubbles and create a smooth top
• Bake in the middle of the oven for 50 to 60 minutes. Remove when a cake tester comes out clean
• Cool on wire rack

Notes

Once cool it can be wrapped and frozen or eaten immediately.