Happy Father’s Day! Thanks to all the amazing dads out there.
Dad would bake this the night before, keep it in the fridge overnight, and serve it chilled in the morning. It was torture when the whole house smelled like fresh bread and we had to wait until the next day to dig in. Totally worth the wait though! An individual portion cut by Dad is thrice the suggested serving size.
Tip for a Purr-fect Loaf:
Dad would wait until the bananas were very ripe and mostly black before baking them. Extra-ripe bananas bump up the flavor of your bread. If your bananas need a little encouragement ripening up: Preheat oven to 300F. Place bananas on a baking sheet and poke a few holes in the peels with a fork. Bake them for 20 minutes. The peels will darken and they will be nice and ripe.
Banana Bread Recipe:
Ingredients:
2-3 Medium, very ripe bananas
1/3 Cup melted, unsalted butter
1 teaspoon baking soda
Pinch of salt
3/4 Cups granulated sugar
1 Large, beaten egg
1 teaspoon vanilla
11/2 Cups AP Flour
3/4 Cups Semi-sweet chocolate chips *Optional
1/2 Cups Chopped Walnuts *Optional
Directions:
Preheat oven to 350F.
Prepare a standard loaf pan by buttering the bottom and sides of the pan, and sprinkling a little flour on the bottom of the pan.
In a mixing bowl, mash peeled bananas smooth with a fork, and stir in melted butter.
Mix in baking soda and salt.
Stir in sugar.
Stir in beaten egg and vanilla extract.
Slowly mix in flour (Optional* and chocolate chips and/or chopped walnuts) with a rubber spatula. Mix well.
Pour batter into prepared pan and bake for 45-55 minutes. Bread is fully baked when a toothpick inserted into the center of the loaf comes out clean.
Allow the bread to cool in the pan for about ten minutes before carefully sliding it out onto a rack to finish cooling.
Enjoy room temperature or chilled!
Kelly's Cat Cakes 