One of the recipes I make most is banana bread. I like to leave two bananas from the bunch to soften and turn spotty like the necks of giraffes, much to my husband's dismay. He doesn't love the smell of overripe bananas. BUT he can handle the cakey warm smell of my BananaBanana Bread baking away in the oven. My kiddos adore this bread, which should really be called cake because of its moist crumb and sugar content, sometimes I up the ante with the addition of a buttery rubble that I press in on top just before baking, or a drizzled streusely glaze after, or for more decadence, you can whip together the easiest cream cheese frosting to smear on the still warm bread. This banana bread is appropriate for guests, it freezes beautifully as well. Instructions for the frosting are below the bread recipe. Enjoy!
Company BananaBanana Bread
2 cups flour
1 tsp. baking soda
pinch of salt
1/2 cup softened unsalted butter
3/4 cup brown sugar
2 beaten eggs
2 large or 3 small mashed overripe bananas
1/2 tsp. cinnamon
1 tsp. vanilla extract
Preheat oven to 350 degrees and grease a 9 x 5 inch loaf pan. Whisk together in a large bowl, the flour, salt, baking soda and cinnamon. In a separate bowl, cream the butter with the sugar until fluffy, then stir in the beaten eggs and vanilla. Add the mashed bananas and blend well. Make a well in the dry ingredients and pour in the banana mixture. Stir just enough to moisten then pour into the loaf pan. Bake for 50-60 minutes, or until cake tester comes out clean. Cool slightly.
Easiest Cream Cheese Frosting
Using a hand mixer on low, blend these items together:
1 brick of full fat cream cheese (which has come to room temperature)
1 stick softened butter
2 cups powdered sugar
1 tsp. vanilla extract. Voila!