Moist Banana Bread

This moist banana bread recipe is simple to make, moist and full of banana flavor. You will never throw away your old bananas again. Try this toasted in the morning with butter on top.

Ingredients

• 2 c flour
• 1 t baking soda
• 1 ⁄4 t salt
• 1 ⁄2 c butter (unsalted)
• 3 ⁄4 c sugar (brown)
• 2 eggs (beaten)
• 1 T vanilla extract
• 2 c bananas (mashed and overripe)

Instructions

1. Combine flour, baking soda, and salt.
2. Cream together butter and brown sugar in a separate bowl
3. Stir eggs, vanilla, and bananas into butter and brown sugar mixture until well mixed
4. Stir the wet ingredients into the dry
5. Don’t over mix, stir or fold until the flour is just moistened

Procedure - Food Processor

1. With steel chopping blade, mix flour, baking soda, and salt.
2. Move to another bowl
3. Blend butter, brown sugar and then add bananas, eggs, and vanilla
4. Add flour mixture to bowl and pulse until flour is moist, do not overwork the dough

Procedure - Continued

1. Pour mixture into a buttered loaf pan or cake pan, depending how you like your bread.
2. Bake in a preheated 350° F oven for about an hour.
3. You will know it is done when a toothpick or knife inserted into the middle of the cake comes out clean.
4. Let the cake cool for 10 minutes and then turn onto a wire rack, if you can wait to cut it!

Beer Pairing: You can complement the banana flavor with a German hefeweizen which will also add some spice notes. You could also pair this with a darker beer like a Belgian dubbel or strong dark Belgian. Doppelbock is also very good, as are the English strong ales like barley wine and old ale.