Baking Banana Bread with Dr. Fidler
by Vicki Fidler
What’s a girl to do during the COVID-19 “Stay Home, Stay Healthy” order? Why, bake of course! Outside of the office, I love to bake and try different recipes. Below is a tried and true banana bread recipe that I have made plenty of times for my family. You will also find a link to the original recipe that I made variations from.
What I love about this recipe is it’s easy to make. Most likely you’ll have most of the ingredients already in your kitchen (which makes it a good recipe to try when you want to limit your time at the store while grocery shopping). It is soft, flavorful, and has a sweet crunchy top. It is always a hit in my house!
BANANA BREAD RECIPE
Prep: 15 minutes
Cook: 45-50 minutes
Cool: 5 to 10 minutes
INGREDIENTS:
Wet Ingredients
1 stick of salted butter, melted and cooled
1 cup of packed light brown sugar
2 eggs
1 tablespoon of vanilla
4-5 mashed ripe bananas
Dry Ingredients
1 ¾ cups of flour
1 teaspoon of baking soda
1 teaspoon of Kosher salt
1-2 tablespoon of granulated sugar
INSTRUCTIONS:
Preheat oven to 350 degrees Fahrenheit. Mix all dry ingredients in a bowl, except granulated sugar, then set aside. Mix butter, light brown sugar, eggs, and vanilla. With a potato masher, mash bananas really well then add to wet ingredients. Incorporate dry ingredients into wet ingredients. Spray, grease, or place parchment paper in an 8×8 pan. Pour mixture into the pan. Sprinkle granulated sugar on top. Place in the oven and bake for 45-50 minutes. Let it cool for about 5 minutes and slice into squares. Best if served warm with butter.
I hope you enjoy baking this banana bread as much as I did! Stay safe and keep social distancing!
Click here for video: https://youtu.be/uR7AC3kFiSc
Original recipe courtesy of Joanna Gaines and can be found here: https://magnolia.com/fresh-banana-bread/