Last week, as I was clicking through my usual morning blog roll routine, I came across a recipe for banana bread over at Little Brown Pen. I am a fan of banana bread any time of year, but during the fall, it’s extra-special to sit down and have a nice warm piece of fresh banana bread with a hot cup of coffee. I recently ordered a few mini loaf pans from Garnish, so I was compelled by my seasonal banana bread obsession to give this recipe a try.
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking soda and salt in a large bowl. In a separate bowl, cream the butter and brown sugar. Stir in eggs and mashed bananas until well blended. Slowly stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pans (I actually forgot to prepare the pans! The bread was still delicious–just kind of messy. Make sure you spray yours with a non-stick cooking spray.) Bake for 60 to 65 minutes, until your loaves can pass the toothpick test. Let the bread cool in pan for 10 minutes, then turn out onto a wire rack. *This recipe fills four mini loaf pans like this.
This is, hands down, the best banana bread recipe I have ever tried. It’s super-moist, unlike a lot of other banana bread recipes I’ve tried. And as Nichole said, it actually tastes like bananas!
Do you have a favorite bread recipe? With the holidays coming up, we’d love to try it out! Let us know via email or in the comments!