Banana bread is like a blanket. One bite feels like that moment when you first tuck your feet into bed and pull the covers up to your neck. Warm, cozy and comfortable...
How bout that poem? Ya it was a stupid as you were thinking it was. But in all honesty banana bread is an ultimate comfort food. Anything you can eat for breakfast, dessert or a snack is a win!
I first tried this recipe after What's Gaby Cooking posted it on her snapchat about a month ago. It makes some tasty batter and even better bread. You will get two loaves from this recipe. I like to eat one and freeze the other for a rainy day. Like when guests are in town and you want to impress them with your baked goods (cough roommates parents cough). Even though it had actually been sitting in my freezer for 3 weeks...
yields 2, 8x4 or 1, 9x5 loaves, adapted from What's Gaby Cooking
6 Tbsp. unsalted butter, softened
1 1/2 cup white sugar
4 tsp. milk
1 tsp. vanilla extract
3-4 overripe bananas
2 cups all purpose flour
1 tsp. baking soda
Preheat your oven to 350 degrees. Grease one or two loaf pans, depending on what size you are using, with cooking spray and set aside.
In the bowl of an electric mixer, beat sugar and butter on medium for two minutes. Scrape the sides then add the eggs one at a time. Add the milk, vanilla and bananas then mix. The batter will look a little lumpy and curdled but that's right!
Add the flour and baking soda and mix. Scrape down the sides and make sure everything is combined. Divide the batter among the two loaf pans, making sure to save a little bit to lick the bowl:) For 2, 8x4 pans bake for 35-45 minutes, for 1, 9x5 pan bake for 45 to 55 minutes, until a knife is inserted and comes out clean.
*Saves in the freezer really well just wrap in foil then place in a large ziplock baggy. When you are ready to eat, just pull out and let it thaw on the counter.