Nathan is our banana bread baker.
And yes I know I already have three banana quick bread recipes on here (a vegan one, one with zucchini, and a decadent one with cream cheese). All three recipes I found and decided to make. No input from Nathan.
They were all tasty but banana bread has always been Nathan’s thing.
One very sweet day a couple weeks ago I was running errands and busy and I came home to find a napping son and warm banana bread on the counter. My loving husband had baked the bread with Little. Melt my heart.
I bake with Lincoln often and it always fun albeit messy. I think was the first time Little and Nathan have cooked together. Adorable.
Little would NOT stop talking about this banana bread. He was so thrilled to have been part of the process. He kept calling it his banana bread.
After dinner one night we even renamed it banana cake and fed it to him as dessert. Even days after it was over he obsessed about it and asked about it.
This recipe is a keeper for so many reasons- the banana flavor is impeccable, the texture perfect, the memories the best.
So maybe Nathan isn’t the only banana bread baker in our house anymore. Maybe it will just be Nathan and Little.
One year ago today: Snickers Ice Box Cake
Traditional Banana Bread (makes 1 loaf)
From Food Network
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.