Bakery Style Banana Bread Recipe
Don’t you love when those over ripe bananas go on sale at the grocery store? I grabbed a bag for $1.99 the other day, brimming with brown speckled bananas. Lots of them. And I had big plans for those nasty looking bananas and it is this banana bread recipe.
I have always loved banana bread, but not homemade banana bread. Maybe it was because it was usually dry and dense. If it wasn’t dry then it was a bit doughy in the center. Nothing homemade seemed to compare with our favorite bakery style banana bread from Bob Evans. It is always perfectly cooked through, sticky on the top, but not doughy, and seemed much more of a dessert than a bread. My husband would order two slices every time we visited the restaurant.
I failed over and over. Don’t get me wrong, it was edible, but I kept running into the problem of having it drier than we wanted. If I under cooked it a bit it would be doughy inside, and I always ended up putting it back in the oven to finish up which dried it out. I kept at it over the years until I figured out how to make it perfectly moist. One that we all absolutely love.
I’ve learned that it isn’t so much the ingredients in a banana bread recipe or determining how dark and nasty the bananas need to be that makes the difference. Good ingredients are good (and I have a great list below), but it is what you do to your banana bread after it comes out of the oven that makes it sticky on top and moist all over.
Ingredients
Instructions
for full instruction please see : gluesticksblog.com
I have always loved banana bread, but not homemade banana bread. Maybe it was because it was usually dry and dense. If it wasn’t dry then it was a bit doughy in the center. Nothing homemade seemed to compare with our favorite bakery style banana bread from Bob Evans. It is always perfectly cooked through, sticky on the top, but not doughy, and seemed much more of a dessert than a bread. My husband would order two slices every time we visited the restaurant.
I failed over and over. Don’t get me wrong, it was edible, but I kept running into the problem of having it drier than we wanted. If I under cooked it a bit it would be doughy inside, and I always ended up putting it back in the oven to finish up which dried it out. I kept at it over the years until I figured out how to make it perfectly moist. One that we all absolutely love.
I’ve learned that it isn’t so much the ingredients in a banana bread recipe or determining how dark and nasty the bananas need to be that makes the difference. Good ingredients are good (and I have a great list below), but it is what you do to your banana bread after it comes out of the oven that makes it sticky on top and moist all over.
Ingredients
- 1 cup butter at room temperature
- 1 c . sugar
- 4 eggs
- 8 over-ripe bananas mashed
- 1 (5.1 oz) box vanilla instant pudding mix
- 1 c . whole milk
- 4 c . flour
- 4 tsp . baking powder
- 1 tsp . salt
- 2 c . chopped walnuts
Instructions
- Preheat oven to 325 degrees.
- Cream butter and sugar. Add eggs and beat until smooth and add bananas. Mix in pudding mix and milk. Add salt and baking powder and flour, one cup at a time. Stir in nuts.
- ..........................................
for full instruction please see : gluesticksblog.com
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