Рецепт The Best Banana Bread Ever
I have been posting a lot of absolutes lately:
Sometimes, the search for “The Best” leads you right back home.
I have been trying to incorporate coconut oil into my baking instead of butter or hydrogenated oils. I found a few banana bread recipes that called for coconut oil but they really didn’t live up to the the old taste test. (The Hubs didn’t like them.)
Finally, I pulled out an old family favorite cookbook: Creative Cooking—Best with your Gas Range. You see, many moons ago, utility companies would provide “premiums” (as my grandmother called them). Today we would just call them freebies. Apparently in the early 60s, gas utility companies would give away this cookbook to promote buying a gas range.
That makes it seem they were in the dark ages before that time. (I am old, but I am not that old!)
I remembered that mom’s go-to banana bread recipe came from this cook book. I found my copy (because for some reason my mom had a huge cache of these cook books so everyone in the family has one). I decided to swap out the butter for coconut oil to see what would happen.
What happened? SUCCESS!!!!!!
- Best Ever Banana Bread
- 1/2 c. coconut oil (in solid form)
- 1 c. sugar
- 2 large farm fresh eggs
- 1 c. mashed bananas (2 or 3)
- 2 c. flour
- 1 t. baking soda
- 1/2 t. fine sea salt
- 3/4 c. chopped pecans
Preheat oven to 350 F.
In the bowl of a stand mixer, cream together coconut oil and sugar. Mix until creamy. Add eggs, one at a time, and continue mixing. Add mashed bananas and mix until fully incorporated.
In a separate mixing bowl, whisk together the flour, baking soda and salt.
With the mixer running on lowest speed, add the flour mixture to the banana mixture. Add pecans and mix just until everything is incorporated. Don’t over mix.
Spray a 9 x 5 x 3 loaf pan with cooking spray. Pour batter in and bake for 1 hour.
Remove from oven when done and let cool for 10 minutes. Carefully remove from pan and let cool completely.
Slice and serve.
A retro picture for an updated retro recipe.
This bread has a crunchy exterior, but as I remember from my mom’s bread, there will be a few delicious gooey spots in the center.
Secret ingredients: coconut oil and gnarly bananas.
I love the loaf pan. It is Frankoma.
Ready for breakfast.
Bananas that are best for breads, cakes and muffins are those that are very nearly ready for the trash bin. Anytime I have bananas that are that close to burial, I simply toss them in the freezer for later use. They will look extra gnarly (the peels turning completely black) but they will be great and almost caramely for baking recipes.