A Quick Recipe To Make A Moist And Delicious Banana Bread

Don’t throw away those super-ripe bananas; instead use them in this sherry b dessert studio recipe

(Courtesy of sherry b dessert studio in Chappaqua) 

This moist cake-like quick bread works perfectly as a mildly sweet mid-morning snack or accompaniment to afternoon tea.


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1/2 cup (8 Tbsp) unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs

1 ½ cups all-purpose flour

1 tsp baking soda

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1/2 tsp salt

3 ripe bananas

1 tsp pure vanilla extract


• Preheat the oven to 350 °F.

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• Butter and flour a standard loaf pan (9×4.5).

• Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3-4 minutes until light and fluffy, scraping down the bowl as needed.

• Beat in the eggs, one at a time, until incorporated and the mixture is smooth.

• Sift the flour, baking soda, and salt together in a medium bowl.

• In a small bowl, mash the bananas using a potato masher or a fork until a few small chunks remain. Add vanilla extract and stir to blend.

• With the mixer on low speed, add the flour and banana mixtures alternately in thirds, beginning and ending with the flour, mixing just to combine. Using a silicone spatula, scrape the bowl to make sure all ingredients are incorporated and batter is well blended.

• Pour the batter into the prepared pan and spread evenly out to the edges.

• Bake for 55 minutes until golden brown on top and a cake tester inserted in the center comes out clean.

• Cool completely in the pan.

For more recipes, check out our Recipes page here. How about some Thanksgiving cocktails? 

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