This recipe is for Baby Lady’s deliciously, moist, banana bread. Baby Lady will tell you that this bread is the best tasting, moistest banana bread you will ever eat and it’s not dense and doughy. It really is a great bread.
As many of you know, I always tell people I don’t bake. It’s a relatively true statement. It’s not that I don’t know how to bake because I do. In fact, you will see baked goods periodically on the blog, just not very often. It’s just not how I like to cook. Baking takes time. Baking makes a huge mess. There also is a “feel” to baking. For instance, people who bake a lot know when bread is kneaded just right because of the way it feels. Just ask them and they will tell you. The same is true of pastry shells and various other doughs. Baking also makes me uncomfortable. So many things can go wrong when you bake. Is it raining outside? That may affect what you bake or whether your pie dough comes out as flaky as you like. Cakes may not rise correctly depending upon the relative humidity. Then there is the case of “Hot Hands.” Juls over at Pepper & Sherry (The OM Blog) is attending Leiths School of Food and Wine in London. She has a great blog you should check out and recently posted about being hot handed. Now she is using cutlery knives to “cut in” butter because her hot hands cause the butter to melt. A baking crisis, indeed. I, too, have “hot hands” which does make baking interesting. Finally, baking requires precision. There is no a pinch of this, dab of that, splash of another, taste and adjust. Too much liquid and the pastry won’t hold shape and will fall. Too much flour and it will be dry. Too many nuts and the pastry won’t rise. On and on it goes. You must use precise measurements in perfect settings or you’re doomed. Then I have the problem that I really like baked goods and sweets. I simply cannot help myself. So if I baked, I would weigh a ton and be larger than the house. Nevertheless, this post satisfies Baby Lady’s baking urge. It’s a great tea bread we hope you like.
- 2 eggs, well beaten
- 2 cups sugar
- 1 stick of butter, unsalted
- 2 cups flour, all purpose
- 1 tsp baking powder
- 1 tsp baking soda
- 3 ripe bananas, mashed
- 1 cup plain yogurt
- 1 Tbsp vanilla
- 1 cup chopped nuts
To start, cream butter, sugar, eggs, bananas, vanilla and yogurt
Add flour, soda, baking powder and nuts
Grease and flour 2 loaf pans (or spray with PAM Baking Spray). Pour batter into loaf pans
Sprinkle top with sugar and place pans in a preheated 350 F oven. Bake at 350 F for 1 hour or until a toothpick inserted in the middle comes out clean.
Let cool on racks.
When cooled, remove bread from racks and slice.
Serve with warm butter