You asked and we answered! A few nights ago on the @supermamas Instagram Story (give us a follow 😉), Paulina shared some videos of herself baking. She was making a recipe that Bricia has shared with the family for years - Banana Bread via the New York Times cooking section. This recipe is so easy and so good, every single person in our family makes it whenever there are ripe bananas in the house.
Will you be making this during our social distancing? Snap a pic and tag us on Instagram!
NYT Banana Bread
Makes 1 loaf. Total time is 1 hour 15 minutes.
INGREDIENTS
FOR THE BREAD
¼ pound cool butter (1 stick), more for greasing pan
¾ cup dark brown sugar
2 eggs, at room temperature
2 ⅓ cups very ripe bananas (about 5)
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
FOR THE TOPPING
3 tablespoons chopped walnuts or pecans
1 tablespoon granulated or coarse sugar
⅛ teaspoon cinnamon
PREPARATION
Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.
Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.
Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.
Have you been cooking and baking during your time at home? Share your favorite recipes below!
Complete recipe available via cooking.newyorktimes.com.
