the best banana bread
There were six bananas calling out to be made into bread. I am always looking for another recipe for banana bread. This might be the last look. I found this recipe on Food52. I didn't actually follow it which I just realized. I only doubled the liquid part and kept the dry ingredients the same. It worked. Buttery rich delicious. One loaf was gone in a matter of minutes. Luckily, I made two.
6 overripe bananas (the blacker the better)
2 cup light brown sugar (packed)
2 1/2 sticks tablespoons butter (unsalted), at room temperature
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees; move rack to lower-middle position. Generously grease a 9 x 5 inch loaf pan.
Beat bananas with an electric mixer until smooth. Add brown sugar, butter, and eggs, and mix until completely incorporated.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Add dry ingredients to the wet ingredients, and beat until smooth, scraping down the sides and bottom of the bowl as needed.
In two bread pans, fill almost to the top and bake for an hour or until done. Let cool before taking out.