Beat This Banana Bread Recipe
Description: Straight from Ann Hodgman’s “Beat This,” this banana bread recipe is foolproof, even for non-bakers. With a citrusy kick and a moist texture that doesn’t require butter (though it’s a delightful addition), this recipe is a winner.
Keywords: Breads, Breakfast, Tropical Fruits, Fruit, Weeknight, Brunch, Oven, < 4 Hours
Total Time: 1 hour 10 minutes
Yield: 2 loaves
Nutritional Information (per serving):
- Calories: 2669.3
- Fat: 104.2g
- Saturated Fat: 62g
- Cholesterol: 616mg
- Sodium: 2584.9mg
- Carbohydrates: 416.2g
- Fiber: 12.3g
- Sugar: 244.1g
- Protein: 31.5g
Ingredients:
- 2 cups sugar
- 1 cup unsalted butter
- 6 ripe bananas
- 4 large eggs
- 1 tablespoon fresh lemon juice
- 2 teaspoons grated orange rind
- 2 1/2 cups cake flour
- 2 teaspoons baking soda
- 1 teaspoon salt
Instructions:
| Step | Description |
|---|---|
| 1. | Preheat your oven to 350°F (175°C). |
| 2. | Butter two 9×5-inch loaf pans generously to prevent sticking. |
| 3. | In a large mixing bowl, cream together the sugar and unsalted butter until light and fluffy, achieving a creamy texture. |
| 4. | Mash the bananas thoroughly, then add them to the sugar-butter mixture along with the eggs, fresh lemon juice, and grated orange rind. |
| 5. | Beat the mixture until all the ingredients are uniformly blended. Be patient and ensure there are no banana lumps remaining. |
| 6. | In a separate bowl, sift together the cake flour, baking soda, and salt. |
| 7. | Gently and thoroughly fold the dry ingredients into the banana mixture until just combined. Avoid overmixing to maintain a tender crumb. |
| 8. | Divide the batter evenly between the prepared loaf pans, spreading it out evenly. |
| 9. | Bake in the preheated oven for 45 to 55 minutes, or until the loaves are firm in the middle and the edges begin to pull away from the pans. |
| 10. | Once baked, remove the loaves from the oven and allow them to cool in the pans on wire racks for 30 minutes. This helps set the bread and makes it easier to remove from the pans. |
| 11. | After cooling, carefully remove the loaves from the pans and allow them to cool completely on wire racks before slicing. |
| 12. | This banana bread freezes exceptionally well, so you can enjoy it later. Simply wrap tightly in plastic wrap or aluminum foil before freezing. |
Tips:
- For best results, use ripe bananas with brown spots on the skin. They’re sweeter and easier to mash, enhancing the flavor and moisture of the bread.
- If you don’t have cake flour on hand, you can make a substitute by replacing 2 tablespoons of all-purpose flour with cornstarch for every cup of flour required in the recipe.
- To add a crunchy texture, consider mixing in chopped nuts like walnuts or pecans into the batter before baking.
- Serve slices of this delicious banana bread slightly warmed with a dollop of butter or cream cheese for an extra indulgent treat.
This Beat This Banana Bread recipe is a surefire crowd-pleaser, perfect for breakfast, brunch, or as a sweet snack any time of day. With its moist texture and delightful citrus flavor, it’s bound to become a favorite in your recipe collection.
