Banana Bread

This is your simple, basic banana bread. No bells and whistles here. Try adding nuts, or even better, mini chocolate chips!

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Banana Bread
Makes two loaves; serves 20 -24

2 sticks unsalted butter, at room temperature
2 C sugar
4 eggs, beaten
5 super ripe bananas, mashed
1 t vanilla
2 1/2 C flour
2 t baking soda
3/4 t salt
1/2 t cinnamon
1/8 t nutmeg

Preheat oven to 350 degrees. Prepare two loaf pans by laying a piece of parchment paper across each of them. You should have edges of parchment hanging over the long edges on both sides. Laying the parchment this way will allow you to easily pop! the bread out of the loaf pans. Grease the areas that are exposed, near the short edges on both ends.

In a medium-sized bowl, whisk dry ingredients (flour, soda, salt, cinnamon, nutmeg) until combined. Set aside. In a separate bowl, use an electric mixer or stand mixer to whip butter and sugar. Whip for many minutes in order to incorporate air into the mixture; you’ll want it to be almost white before you add the eggs. Remember to constantly scrape down the sides of the bowl as you go. Add the beaten eggs and vanilla extract and combine. Add the banana and blend the mixture for awhile. You really want to see it come together before adding the flour mixture. This should be the last time you mix thoroughly, as once the flour mixture is added, you don’t want to overwork your batter.

Add half the flour mixture. Give it a light mix and scrape down the sides of the bowl. Add the rest of the flour and mix until just combined.

Pour batter between the two prepared loaf pans. Bake for 60 minutes, or until tops are golden and a toothpick inserted in the middle of a loaf comes out dry.

Let cool on a wire rack for at least two hours before popping the loaves out of pans.

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