© 2012 REMCooks.com

Baby Lady’s Banana Bread

© 2012 REMCooks.com

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.

Ingredients

  • 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

Instruction

To start, cream butter, sugar, eggs, bananas, vanilla and yogurt

© 2012 REMCooks.com

Add flour, soda, baking powder and nuts

© 2012 REMCooks.com

Mix well

© 2012 REMCooks.com

Grease and flour 2 loaf pans (or spray with PAM Baking Spray). Pour batter into loaf pans

© 2012 REMCooks.com

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.

© 2012 REMCooks.com

When cooled, remove bread from racks and slice.

© 2012 REMCooks.com

Serve with warm butter

© 2012 REMCooks.com

Enjoy!!!!!!

© 2012 REMCooks.com
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21 thoughts on “Baby Lady’s Banana Bread”

    1. Thanks for the very nice compliment. Baby Lady is pleased you like her banana bread. I’m not so sure it’s healthy, although it does have bananas. I can attest, however, that it does taste good. 🙂 I ate most the loaf. 😮

    1. Baby Lady baked this one which is why it came out so pretty and damn good. I really don’t bake although there is an upcoming post on Thomas Keller’s Quiche Loraine. We’re having it for dinner tonight and it better be outrageously good considering the amount of effort it took to prepare. 😉

  1. Now I know why I enjoy your blog. Most of your recipes are very technical and methodical. Baking, you say, tends to be more of an instinctive process, and I can understand how that would be difficult to explain step by step! I tend to cook and bake by “feel,” sometimes heading to the kitchen 10 seconds before the timer goes off. Imagine if I got a gas stove, iron skillet, or (better yet, all-clad cookware!) my whole system will be out of whack until I get a “feel” for my new environment! I enjoy reading your blog because you cook and explain things in a way that I am not that good at, so I appreciate your methods. Your banana bread looks great, I always like it dark and there’s something about that rectangular slice that makes it more yummy to eat than in muffin-form! Hubs doesn’t like bananas so I never made it, but maybe I can make mini-loaves for myself. 🙂

    1. Hi, Jennifer. We’re glad you like our blog and always take time to comment. Baby Lady will be very pleased you like her banana bread. It really is very, very good. The addition of yogurt helps keep it very moist without it being dense. She also uses very old bananas. These bananas were almost black which is when they are at their sweetest and best used for cooking. If Hubs doesn’t like bananas, perhaps you should make zucchini bread. I actually have a killer zucchini bread recipe that is a Holiday staple and has been for 27 years. For a series of reasons (long story), however, I will never post it on the blog. E-mail me and I’ll be glad to give it to you.

      1. My mom also uses black bananas, and I have several in the freezer I keep for smoothies. I made zucchini muffins with soaked dates to keep them moist, but haven’t tried a zucchini bread recipe. I will email you, thanks!

        1. Haha, I have to share this banana story: back when I worked in an office, my coworker would sometimes bring in healthy snacks, like bananas. One day he left his banana on his desk after he went home, so the next morning I grabbed a black El Marko and colored his entire banana black. Well, he came in, saw his banana, then threw it away! I cracked up laughing, so when he asked me what was so funny, I told him I colored his banana with a marker pen! He laughed and said (Hawaii pidgin accent), “ho, I thought da ting was rotten!” So he fished his banana out of the garbage and ate it. 🙂

  2. I like baking, although not as much as cooking. I especially don’t like dough getting stuck to my fingers that is hard to get off. I’ve never made banana bread before, but it’s something I’d like to try and this recipe looks great. Funny though that you first explain how important precision is with baking, and then go on to specify 2 cups of flour which is quite imprecise. Bakers specify in grams (or ounces) and always use scales 🙂

    1. You are absolutely correct about weights and measures. In the US, however, you hardly ever see measurements in weights. It’s almost always in volume measurements. Of course, we are the only country still using the English System of measurement. Not even the Brits use it any more. 😮 While you can get away with it dealing with standard granulated sugar or perhaps even all purpose flour, what many people don’t realize is 1 cup of superfine sugar is not the same as regular sugar because you have a whole lot more sugar per cup of the superfine sugar. The same is even more true when considering salt. 1 tsp of table salt is not the same as 1 tsp of sea salt or kosher salt because the latter salts are a finer grind. I recently did Thomas Keller’s Quiche Loraine and was stunned when it came to his quiche pastry shell that he, too, measured in volume as opposed to weight.

    1. It’s all the Baby Lady’s doing. 😉 She gets in the mood to bake and it would be horribly impolite of me not to eat what she bakes. She would think I don’t like her cooking and we can’t have that, now can we? 😀

  3. My Tim has the same “hot hands” issue. It frustrates him to no end, but dough turns to mush whenever he tried to work with it. He would much rather throw a pinch and a dash into a frying pan than measure, sift, and pray the end result comes out decent enough to eat.

    The banana bread looks fantastic!

  4. I’m with ya, Richard. I may dabble in baking but certainly am not a baker. Like you said, it’s the precision thing. Who’s got time for all that measuring? Even so, I do venture into that seemingly forbidden country occasionally. Baby Lady’s banana bread just might give me reason to go back there again. Warn the villagers!

  5. Please let Baby Lady ( Elia) know that I have fallen in love with this banana bread recipe. The bread comes out perfect and moist. All set to bake the next batch tomorrow :).

    – Reena

    1. Baby Lady says she is glad and misses seeing you daily. She hopes you are doing well and glad you drop by the blog to see what’s cooking. There is also a buttermilk pie post coming she thinks you will really like.

  6. This is a no-nonsense, absolutely classic banana bread – with a twist! The yogurt! What a great idea for some tang and richness. This is a delicious recipe I will try; we love banana bread around these parts. I not a “baker,” but I find myself trying new quick loaf recipes often!

    1. RAM and B-L

      I made the banana bread this morning and it was exactly as described moist- light. I even ended up with a deeply browned chewy crust so the combo was delicious!
      We have some leftover brown sugar butter that was for yams equally good on the hot out of the oven banana bread.

      1. Thanks for letting us know you tried the recipe and liked it. We’re always happy to hear what people think when they try our recipes. Thanks for taking the time to let us know. We’re glad it worked out for you.

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