This is the best banana bread on the face of the earth, I guarantee it! Whenever I make this my family eats the whole loaf the very same day. In fact, they usually can't even wait until it's cooled to begin digging in! According to the recipe, it is best after being wrapped in plastic wrap overnight, but I wouldn't know because it never lasts that long!
This is my son's favorite recipe to make with me. So it's obviously simple enough for a 3 year old to make!
Let's get started, shall we?
- 5 tablespoons butter
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 1 large egg
- 2 egg whites
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed, very ripe bananas
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup heavy cream
- 1/3 cup chopped nuts (optional)
Spray bottom only of 9x5x3 inch loaf pan with nonstick cooking spray
Beat buter in large bowl with an electric mixer set at medium speed until light and fluffy. Add granulated sugar and brown sugar; beat well. (I've used Splenda brown and white sugar for this and it's worked great!) Add egg, egg whites, and vanilla; beat until well blended. Add mashed banana, and beat on high speed 30 seconds.
Combine flour, baking soda, salt, and baking powder in medium bowl. Add flour mixture to butter mixture alternately with cream, eding with flour mixture. (If using nuts, now's the time to add them!)
Pour batter evenly into prepared loaf pan. Bake until browned and toothpick inserted near center comes out clean, about 1 hour 15 minutes.
Cool bread in pan on wire rack 10 minutes. Remove bread from pan; cool completely on wire rack. Slice and serve with loads of butter!