I made "The Ultimate Banana Bread" yesterday - since I have had some free time on my hands right now I've been baking ...

This recipe comes from smittenkitchen.com


You’re going to need 5 bananas which I thought was just bananas...Tongue Out


  • 1/2 cup (4 ounces or 115 grams) unsalted butter, cut into chunks, plus more for pan
  • 1 cup (190 grams) packed light brown sugar
  • 2 slightly heaped cups (about 18 ounces or 510 grams) (updated weight, see why) of mashed banana, from 4 extra-large or 5 medium-large bananas
  • 2 large eggs
  • 1 teaspoon (5 ml) vanilla extract
  • 1 teaspoon fine sea or table salt
  • 1 heaped teaspoon ground cinnamon
  • A few gratings of fresh nutmeg (optional)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups (260 grams) all-purpose flour
  • 2 tablespoons (25 grams) raw or turbinado sugar (on top)

Heat oven to 350 degrees F. Butter a 6-cup (9×5-inch) loaf pan (see note up top if yours is smaller) or coat it with a nonstick cooking spray and set aside.


Melt butter in a large bowl and whisk in brown sugar until smooth, then stir in mashed banana. Whisk in eggs and vanilla. Sprinkle the surface of the batter evenly with salt, cinnamon, nutmeg (if using), baking soda, and baking powder, and whisk until the ingredients are fully dispersed in the batter, and then whisk 10 more times around the bowl because it’s better to be overly cautious than to end up with unmixed pockets. Add flour and stir until combined. Scrape batter into prepared loaf pan. It should come to just over 1/2-inch from the top rim. Sprinkle the top of the batter with the raw sugar; it will seem like a lot but will bake up beautifully.

Bake banana bread for 55 to 65 minutes. It is done when a toothpick or skewer inserted into the bread is batter-free — be sure to check the upper third as well, near the rim of the pan; that’s where I’d find the unbaked pockets of batter hanging out. The bread will get very dark but will not taste burnt.

Let cool in pan. This banana bread is good on the first day but exceptional on the second and third if you can bear to wait.


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I made "The Ultimate Banana Bread" yesterday - since I have had some free time on my hands right now I've been baking ...

This recipe comes from smittenkitchen.com


You’re going to need 5 bananas which I thought was just bananas...Tongue Out


  • 1/2 cup (4 ounces or 115 grams) unsalted butter, cut into chunks, plus more for pan
  • 1 cup (190 grams) packed light brown sugar
  • 2 slightly heaped cups (about 18 ounces or 510 grams) (updated weight, see why) of mashed banana, from 4 extra-large or 5 medium-large bananas
  • 2 large eggs
  • 1 teaspoon (5 ml) vanilla extract
  • 1 teaspoon fine sea or table salt
  • 1 heaped teaspoon ground cinnamon
  • A few gratings of fresh nutmeg (optional)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups (260 grams) all-purpose flour
  • 2 tablespoons (25 grams) raw or turbinado sugar (on top)

Heat oven to 350 degrees F. Butter a 6-cup (9×5-inch) loaf pan (see note up top if yours is smaller) or coat it with a nonstick cooking spray and set aside.


Melt butter in a large bowl and whisk in brown sugar until smooth, then stir in mashed banana. Whisk in eggs and vanilla. Sprinkle the surface of the batter evenly with salt, cinnamon, nutmeg (if using), baking soda, and baking powder, and whisk until the ingredients are fully dispersed in the batter, and then whisk 10 more times around the bowl because it’s better to be overly cautious than to end up with unmixed pockets. Add flour and stir until combined. Scrape batter into prepared loaf pan. It should come to just over 1/2-inch from the top rim. Sprinkle the top of the batter with the raw sugar; it will seem like a lot but will bake up beautifully.

Bake banana bread for 55 to 65 minutes. It is done when a toothpick or skewer inserted into the bread is batter-free — be sure to check the upper third as well, near the rim of the pan; that’s where I’d find the unbaked pockets of batter hanging out. The bread will get very dark but will not taste burnt.

Let cool in pan. This banana bread is good on the first day but exceptional on the second and third if you can bear to wait.


Read full post
Categories:   1-Halifax Central, Halifax-Dartmouth Real Estate | 12-Southdale, Manor Park, Halifax-Dartmouth Real Estate | 13-Crichton Park, Albro Lake, Halifax-Dartmouth Real Estate | 15-Forest Hills, Halifax-Dartmouth Real Estate | 16-Colby Area, Halifax-Dartmouth Real Estate | 17-Woodlawn, Portland Estates, Nantucket, Halifax-Dartmouth Real Estate | 2-Halifax South, Halifax-Dartmouth Real Estate | 20-Bedford, Halifax-Dartmouth Real Estate | 21-Kingswood, Haliburton Hills, Hammonds Pl., Halifax-Dartmouth Real Estate | 21-Kingswood, Haliburton Hills,, Halifax-Dartmouth Real Estate | 25-Sackville, Halifax-Dartmouth Real Estate | 3-Halifax North, Halifax-Dartmouth Real Estate | 30-Waverley, Fall River, Oakfiel, Halifax-Dartmouth Real Estate | 30-Waverley, Fall River, Oakfield, Halifax-Dartmouth Real Estate | 31-Lawrencetown, Lake Echo, Porters Lake, Halifax-Dartmouth Real Estate | 4-Halifax West, Halifax-Dartmouth Real Estate | 40-Timberlea, Prospect, St. Margaret`S Bay, Halifax-Dartmouth Real Estate | 403-Hants County, Annapolis Valley Real Estate | 5-Fairmount, Clayton Park, Rocki, Halifax-Dartmouth Real Estate | 5-Fairmount, Clayton Park, Rockingham, Halifax-Dartmouth Real Estate | 6-Fairview, Halifax-Dartmouth Real Estate | 7 Tips for Saying Goodbye to Sentimental Belongings | 7-Spryfield, Halifax-Dartmouth Real Estate | 8-Armdale/Purcell's Cove/Herring, Halifax-Dartmouth Real Estate | 8-Armdale/Purcell`s Cove/Herring Cove, Halifax-Dartmouth Real Estate | Banana Bread | Buyer Advice | Buyer's Agent | Final Walk Through | First Time Home Buyers | Halifax Real Estate | Halifax Realtor | Hants County, Annapolis Valley Real Estate | Home Buyers | My big WHY | Sandra Chaisson Realtor