This is one of those breads that are perfect for handing out during the holidays or for special occasions. I never thought about giving bread as a gift until I got a loaf from a neighbor once after coming home from a short stay in the hospital. I was so grateful to have something sweet and delicious, and more importantly, homemade to munch on. It was after that day that I decided that bread as a gift wasn’t such a bad idea. I always get thank you cards when I drop this off anywhere.
Check out what they are saying about this recipe over at All Recipes:
“This recipe still has a big banana flavor with a scrumptious note of spice to make it really special.”
You get a little something extra with this banana bread, and it’s fantastic!
Ingredients
2 cups Gold Medal all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon Morton salt
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
2 1/3 cups mashed overripe bananas
2 Eggland’s Best eggs, beaten
1 tablespoon lemon juice
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5-inch loaf pan.
Combine flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a bowl.
Beat butter, white sugar, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Stir bananas, eggs, lemon juice, and vanilla extract into creamed butter mixture until well blended. Stir banana mixture into flour mixture until batter is just combined; pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 60 to 65 minutes. Cool bread in the pan for 10 minutes before turning onto a wire rack to cool completely.
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Quick Tip: Mash bananas with a fork for a lumpy texture or in the blender for a smoother finish.
Thanks again to All Recipes for this scrumptious recipe.
