Preheat oven: 350º F
Baking time: 1 hour approximately
This is a great little recipe. I have this thing about bananas. As far as I am concerned there is about 30 minutes in a banana’s life that they are truly perfect for enjoying that sensual experience of peeling back the thick skin and eating. Before those few moments they are too green and a little bitter and after that they are too brown and mushy. At that point they are great for breakfast smoothies and banana loaf. My friend Tim in London is the master of smoothies, but this recipe is great to make banana loaf. As I type it out this morning I wish we had some bananas here and that reminds me of a great trick. So long as you have the freezer space, if you don’t have time to actually make your banana loaf when the bananas are ready, just mash them up, measure them into cup size portions and freeze them until you are ready.
As with all of the baking I do, I can’t resist the flavour and aroma of good quality Mexican vanilla. Here’s one good banana loaf recipe. Let’s me know when it’s hot out of the oven and I’ll be over with butter to help you enjoy it.
Combine in your mixer and blend until smooth:
½ (125 ml) cup butter
1 ½ cups (230 grams) brown sugar
Add to the mixture and blend in:
1 cup (236 ml) of bananas
½ tsp (4 grams) salt
Now blend in the liquid ingredients:
¼ cup (59 ml) sour milk
1 tbsp (15 ml)of vanilla
Finally add to the mixture:
2 cups (315 grams) of flour
1 tsp (4 grams) baking soda
1 cup (100 grams) of walnuts or pecans (optional)
Grease and flour a bread loaf pan about 4 inches by 8 inches in size. Pour the mixture in and bake in for about 1 hour in a 350º oven, or until a toothpick comes out cleanly.