One of the most wonderful books I ever found at an estate sale was Cook, My Darling Daughter by Mildred Knopf. The book is a total joy to read, written for her daughter who was just beginning to entertain in her own home. A version of her banana bread recipe is the only one I make now. It is perfect - tender, flavorful, and works every time. It isn't your typical quick bread, but is made like a cake. Try it in any case, and be sure to look at Step by Step: Banana Bread before you start.
Prep Time: 25 minutes
Cook Time: 1 hours,
Ingredients:
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 2 cups flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 2 tsp. baking powder
- 1 cup mashed banana (about 2 very ripe bananas)
- 1 Tbsp. buttermilk (yes, 1 tablespoon)
- 1/2 tsp. cinnamon
- 2 Tbsp. sugar
Preparation:
Preheat oven to 350 degrees. Grease and flour a 9x5" loaf pan and set aside. Cream butter with 1/2 cup sugar and brown sugar until light and fluffy. Add egg and beat well. Sift flour with baking soda, salt, 1 tsp. cinnamon, and baking powder. Mix banana with the buttermilk in small bowl.Add flour alternately with the banana/buttermilk mixture to the butter mixture, stirring after each addition until smooth. Pour batter into prepared pan. Combine 1/2 tsp. cinnamon with 2 Tbsp. sugar, mix well, and sprinkle over batter.
Bake in 350 degree oven for 45 minutes to one hour. Remove from oven, then remove from pan and cool on a wire rack. Store in plastic bag. This actually gets better the next day, if you have any left! 12 servings
