Rating: √√√√√
MY PREMIUM BANANA BREAD (Desert Quality)
Ingredients
½ cup granulated sugar
½ cup brown sugar
8 tablespoons (1 stick) unsalted butter, room
temperature
4 large eggs
3 very large or 6 medium ripe bananas, not fermented, just ripe some black spots
1 Teaspoon Vanilla Extract
1 Teaspoon or more Banana Liquor
1 tablespoon Milk
1 teaspoon Ground Cinnamon
¼ teaspoon Nutmeg
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Directions - Three bowls make it easy.
Preheat the oven to 335 degrees F. Butter a
9 x 5 x 3 inch loaf pan.
A) WET - Cream
the sugars and butter in a large mixing bowl until light and fluffy. Add the eggs
one at a time, beating well after each addition.
B) BASIS - In a
small bowl, mash the bananas with a fork. Mix in the milk and cinnamon, nutmeg and
the vanilla extract, banana liqueur.
C) DRY - In
another bowl, mix together the flour, baking powder, baking soda and salt.
DIRECTIONS
Add B to A then add C. Add the banana mixture to the creamed mixture and stir until combined. Add dry
ingredients, mixing just until flour disappears. Pour
batter into prepared pan and bake 1 hour to 1 hour 15 minutes, until a
toothpick or knife inserted in the center comes out clean. Set aside to cool on a rack
for 15 minutes. Remove bread from pan, invert onto rack and cool completely
before slicing.
SERVE: Spread
slices with honey, drizzle with honey or serve with ice cream.
OPTIONS: chopped
walnuts or chocolate
chips in another. The chips will sink to
the bottom of the loaf if the banana mixture, so coat them with flour.