The Best Banana Bread Recipe

 
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My recipe for banana bread is perfectly moistI and rich. It uses brown sugar and butter for an almost bananas foster caramelly flavor. I have loved Banana Bread since I was a little kid. I remember when I was about 6 to my mom surprise eating an entire loft of it all by myself. This recipe is an adaptation of the one my mom has made for the past 30 years.

This recipe is from my grandma Bohman. We've been making it now for four generations!

This banana bread is perfect for breakfast or an afternoon treat with a cup of coffee or tea. I hope you enjoy it as much as we do!

Best Banana Bread Recipe

makes 1 loaf

  • 3 very ripe bananas

  • 2 eggs

  • 1 cup brown sugar

  • 1/2 cup softened butter

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla extract

  • 1/2 cup chopped pecans or walnuts (optional)

  • 2 cups all-purpose flour

Preheat oven to 350 degrees. In a large mixing bowl add bananas, butter, and brown sugar. Cream together. Add eggs, baking soda and nuts. Mix until blended. Slowly mix in flour. Do not over mix.

Fold a piece of parchment paper and place in loaf pan. Pour mixture into pan. Sprinkle top with chopped nut and white sugar. This gives a nice presentation and a lovely streusel like crunch to the top of the bread.

Bake at 350 degrees for about 45 minutes until toothpick test comes out clean.

 
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Maple Sugar Cinnamon Rolls

 

Vermont Inspired Recipes

Maple Sugar Cinnamon Rolls

for rolls

  • 2 tablespoons yeast

  • 4 tablespoons sugar

  • 1/2 cup of warm water

  • 3/4 cup of warm whole milk

  • 1 teaspoon of sea salt

  • 1/2 melted butter

  • 1 egg

  • 3 1/2-4 cups of unbleached flour

for filling

  • 2 tablespoons of cinnamon 

for frosting glaze

  • 1 teaspoon pure vanilla extract

  • 1/2 cup of butter

  • 1/2 cup pure Vermont Maple Syrup - we use Butternut Mountain Farm

Using stand mixer add yeast, water, milk salt and sugar to mixing bowl. Mix slightly and allow the yeast to grow. 2-5 minutes.

Add melted butter and egg. Mix together. Using the dough hook add 1 cup of flour and mix. Allow to sponge up the flour for 5 minutes. Then slowly add one cup of flour at a time mixing until incorporated. Continue to kneed the dough on low for about 5 minutes.  The trick with dough is to make sure you don't use too much flour. The dough will be smooth but not too sticky and not too dry.

Spray a baking sheet and place dough into middle of pan then place in oven for 45 minutes to rise and double in size.

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