Reduce speed slightly and gradually add the granulated sugar. In bowl of stand mixer fitted with paddle attachment cream the butter at medium speed. Sift, or sieve, the flour, baking powder, baking soda, and salt together into bowl and set aside. Let stand 5 minutes before using in recipe. Sour milk by placing ¾ tsp vinegar in measuring cup and topping it with milk to equal ¼ cup. ½ cup + 1 tbsp butter, softened at room temperature Classic Banana Bread Classic Banana Bread Simply place the loaf in an airtight bag, keep it in the refrigerator overnight, and slice it the following day. While the completely cooled bread may be sliced and served on the day it is baked, I recommend that it be left overnight to allow the flavor to develop. Serve the bread plain or spread with butter. The bread may be frozen either whole or sliced. Sometimes called sweet breads, quick breads, or tea breads, these loaves freeze well so are handy to have on hand. There should not be any really large chunks of banana in this bread. One of the keys to a fine tender texture in this bread is to ensure the bananas are mashed really well with a fork. You can read about this method in a previous post I published with a Cherry Loaf recipe. There are two methods that can be used for making quick breads and this Banana Bread uses the creamed method.
They have so much flavor and add the extra moisture for which banana bread is known. It’s the perfect way to use up extra ripe bananas since Banana Bread is best made with overripe bananas. Best of all, it’s really easy to make and, apart from the bananas, takes only standard pantry ingredients.
It’s the little things in life that I look forward to.This Classic Banana Bread is super moist and tasty. I can’t wait to serve up some coffee and this banana bread all spring and summer while sitting on the front porch. Now that we have the porch looking cozy and cute (it’s almost finished), I love sitting outside with coffee or tea in the evenings. The ingredients were minimal, and it’s the perfect recipe for using up bananas before they go bad. It’s so delicious, and I was excited to try a new recipe out. Whenever you have breakfast in Hawaii, they almost always serve banana bread with your fruit. The banana bread couldn’t have been any more simple, and it was in their island-style section. It’s a fun spot to document my dinners and recipes in real-time, so I love that! Many of my dinners from the recap posts will be on TikTok so that you can try them out, too! I decided to start with an easy recipe for my first attempt at the Better Homes and Gardens cookbook.
#My recipes classic banana bread series
I ordered a collection of them on eBay yesterday to make this a fun series on my TikTok! And yes, this recipe video is on my Tiktok, too. Some of the recipes are a little questionable, but I have many marked from the cookbook that I can’t wait to try out. Veggies in jello? It’s in the cookbook! I grew up eating that. Some of these recipes are similar to the ones my grandma made us when we were kids. It’s crazy to think that this book was published when my mom was a baby.
I had so much fun making a 1963 banana bread yesterday! I purchased a vintage Better Homes & Gardens cookbook at the Gibson Mill last summer and finally decided to make one of the recipes.
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