I know that is a loaded title, but it is truly the best I have ever had! Mine usually turns out quite dense, and I am always trying to find ways to make recipes healthier, which doesn't always turn out as nice. I cannot take credit for this recipe, as I stole it from a nutritionist whose blog I
stalk follow (her potato leek soup with homemade parmesan thyme croutons is equally amazing). It is a bit of an indulgence, but husband requested banana bread yesterday and as we had some bananas to use up, I was happy to oblige.
Recipe: (courtesy of Fraiche Nutrition)
1/3 cup butter, softened
1/2 cup sugar
1 tsp vanilla
2 mashed, ripe banans
2 tbsp milk
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup flour (can substitute 1/2 whole wheat if you wish)
1/2 cup chopped walnuts or pecans (optional)
1. Preheat oven to 350 F and either grease and flour or line a loaf pan with parchment paper.
2. In a large bowl, using a kitchen mixer, beat (on medium-high setting) the butter and sugar together for about two minutes, until light and fluffy.
3. Add the vanilla and the eggs one at a time, and beat again for about 1 minute, scraping the sides of the bowl with a rubber spatula. Add the bananas and beat again until fully incorporated.
4. In a small saucepan or in the microwave, heat the milk until it just boils. Add the baking soda to the milk. Caution - it will foam so make sure your cup or pan can accommodate it! Add this to the batter along with the baking powder, salt and flour, and beat for another 1 minute until evenly mixed, scraping the sides of the bowl again with a rubber spatula.
5. Fold in nuts, if you wish.
6. Pour the batter into the loaf pan and bake for 30-40 minutes, until a toothpick inserted into the center comes out clean. Cool on a wire rack before slicing.
I followed the recipe to a T (minus the nuts) and it was truly the fluffiest banana bread I ever did taste. My next plan is to try subbing the butter and at least some of the sugar to make it even healthier. But in the meantime, after gifting two slices to friends last night, we only have one. slice. left. It's that good.
I am pretty sure I will be bringing a loaf or two up to Washington for the holidays to share with my family. Let me know if you give this recipe a try!