You know when you have several bananas sitting around turning black, it’s time to make banana bread. I found a gorgeous banana bread on RasaMalaysia.com and I had to make it. She sliced bananas and placed them on the top of the batter to make a beautiful presentation. I think mine turned out quite well too! And remember to put the butter out so it comes to room temperature by the time this bread is out of the oven! Good without butter, but everything tastes better with butter, especially this recipe. This recipe is adapted from RasaMalaysia.com who adapted it from the Joy of Cooking.
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated white sugar
- 1 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1/2 cup unsalted butter, melted and cooled
- 3 ripe large bananas (approximately 1 pound), mashed well (about 1-1/2 cups)
- 1 teaspoon pure vanilla extract
- A few slices of banana
Preheat oven to 350 degrees F. Butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside. In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.)
Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. Bake until bread is golden brown and a cake tester inserted in the center comes out clean, about 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.
Makes 1 – 9 x 5 x 3 inch loaf of banana bread