Banana Bread
This moist loaf combines ripe bananas and sweet plantains for a rich flavor profile. It is a dense, comforting treat perfect for breakfast or a snack.
Ingredients
Fruit and Dry Ingredients
- 2 large very ripe bananas
- 2 large very ripe sweet plantains
- 3/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons coarse salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1 pinch ground mace
Wet Ingredients and Add-ins
- 4 tablespoons unsalted butter softened
- 1/2 cup cream cheese softened
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 cup chopped walnuts lightly toasted (optional)
Instructions
- Preheat your oven to 350°F and position a rack in the center of the oven.
- Grease a standard 8 1/2 by 4 1/2-inch loaf pan thoroughly with butter or nonstick spray.
- In a large mixing bowl, mash the bananas and plantains together until the bananas are mostly smooth and the plantains are broken into small, grape-sized chunks.
- Stir the sugar into the fruit mixture and let it sit for 15 minutes to allow the sugar to dissolve.
- In a separate bowl, whisk together the flour, salt, cinnamon, baking soda, and mace.
- Melt the butter in a small saucepan over low heat, then remove from the heat and stir in the cream cheese until smooth.
- Whisk the vanilla and eggs into the butter mixture one at a time until the texture is smooth and creamy.
- Combine the wet mixture with the fruit mixture, then fold in the dry ingredients until just incorporated, being careful not to overmix.
- Fold in the toasted walnuts if you are using them, then pour the batter into your prepared loaf pan.
- Bake for 80 to 85 minutes, or until the top is a deep golden brown and a tester inserted into the center comes out clean.
- Cool the bread in the pan on a wire rack for 15 minutes before removing it from the pan to cool completely on the rack.