By: Kelly Sutton
MOIST. Some people crave this word in relation to tasty treats. Some people cringe at the word. For me, I LOOOOOOVE when my banana bread is moist.
Undoubtedly every month I end up 3-4 extra ripe bananas. Every week we purchase a new bunch of bananas and by the end of that week, there’s one banana left that has brown spots on it. No one in my household prefers to eat that banana, so naturally, it just sits there.
Fortunately, I have a DELICIOUSLY MOIST recipe for baking the perfect banana bread! Majority of the recipe is taken from the cookbook, Joy of Cooking, with a couple of modifications.
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar
6 tablespoons (3/4 stick) unsalted butter, softened
1 teaspoon lemon extract
1 tablespoon vanilla extract
2 large eggs
Have all the ingredients at room temperature.
Grease an 8 1/2 x 4 1/2 inch loaf pan.
Preheat oven to 350°.
Combine and whisk together flour, baking powder, and salt in a medium size bowl.
Beat sugar, butter, vanilla, and lemon in a large bowl at medium speed until creamy.
Beat in the eggs and bananas.
Add wet ingredients to dry ingredients; stir until just combined.
Scrape batter into the greased loaf pan.
Bake for 50 minutes, or until a toothpick comes out clean – your nose should be able to smell the goodness.
If you give this recipe a go, please let me know! I’d love to hear your reviews in the comments!