Banana bread is one of the favorite quick breads (or breakfast breads) in America. It was born in America and became staple sweet bread. And it is easy to understand why: this bread is delicious, easy to make, and budget friendly.
It was a really smart idea to use overripe bananas for baking breads or muffins. The aroma is stronger in overripe bananas what, in my opinion, makes them unpleasant to eat. But such fragrant fruits work great when added into bread dough. I think that there is even no need to add vanilla to the batter.
Moreover, bananas create a wonderful combination when mixed with baking spices. Ginger, cinnamon, cloves, and allspice develop a great flavor and taste in banana bread.
But you already know all this stuff, don’t you?
One more thing – banana bread is so popular in USA, and so loved by people that there is a National Banana Bread Day. So don’t forget to celebrate it by baking a wonderful aromatic loaf on February 23.
Preheat the oven to 350 F (170 C).
Butter a 9 x 5 x 3 inch loaf pan (my bread form is longer and narrow).
In a mixer or food processor bowl, mix the butter and sugar until creamy and fluffy.
Add the bananas, ginger, and other spices, if using.
Add the eggs.
Add the flour mixed with baking soda, baking powder and salt. Stir until combined.
Stir in the nuts.
Pour the batter into prepared loaf pan. Smooth out the top of the loaf.
Bake in the oven for about 1 hour. Check with a wooden skewer or toothpick. The bread is ready if the skewer comes out clean from the center of the loaf.
Remove from the oven and let it cool slightly in the pan.
Carefully remove the bread from the pan and transfer it on a cooling rack. Cool completely.
Cook with pleasure and enjoy the world!