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National Banana Bread Day!
February 23 is Banana Bread Day. This yummy treat falls into the quick breads category, which uses baking powder or soda instead of yeast as a leavener. In the 18th century American housewives made banana bread popular by using Pearlash – a modern ancestor to chemical leaveners. We’ve got the moistest, most flavorful, and overall most fabulous banana bread recipe for the occasion. It’s so easy you can get right to baking this delicious treat with the Best Banana Bread Recipe in the known universe.
Remember, for the best flavor use bananas that have skins that are almost black. Using bananas that aren’t over-ripe will not produce the full banana flavor that good banana bread has, and the texture will also be different.
1 cup butter, softened
2 cups sugar
7 large ripe bananas, mashed*
1 1/2 teaspoons vanilla extract
4 eggs, slightly beaten
3 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
Makes two loaves of banana bread.
1. Cream the butter and sugar. Blend in the bananas, vanilla and eggs.
2. Whisk together the dry ingredients.
3. Add to the bread mixture and mix until just combined. Pour into two greased 9×5 inch loaf pans.
4. Bake at 350F. Check on the bread after 35 minutes (it may take up to 60 minutes). Banana bread is done when a toothpick inserted in the middle comes out clean. Cool the banana bread in the pan for 10 minutes then cool completely on a wire rack.
*If your bananas aren’t ripe enough, you can quick-ripen them in the oven. Peel and bake at 450°F on an ungreased baking sheet for 10 to 15 minutes until very soft.
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