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 hour
Total Time: 1 hour, 25 minutes
Yield: 12 servings
Ingredients:
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 2 tsp. vanilla
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup mashed banana (about 2 very ripe bananas)
- 3 Tbsp. buttermilk
- 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 vanilla and beat well. Sift flour with baking powder, cinnamon, baking soda, and salt. 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 banana bread from oven, then remove from pan and cool on a wire rack. Store banana bread in plastic bag. This actually gets better the next day, if you have any left!
