BANANA BREAD

Ingredients

¾ cup unsalted butter softened to room temperature (170g)

¾ cup vegetable oil (175ml)
1 cup light or dark brown sugar (200g)
½ cup sugar (100g)
4 pcs ripe bananas, peeled and well-mashed (this is about 2 cups mashed) (470g)
2 pcs large eggs lightly beaten room temperature preferred
¼ cup buttermilk (60ml)
1 tablespoon vanilla extract
2 ½ cup all-purpose flour (312g)
1 teaspoons baking soda
1 teaspoons baking powder
1 teaspoon salt

Instructions

1. Preheat oven to 350F (175C)

2. Spray a 9x13 pan with baking spray or lightly grease and flour. Set aside.
3. Combine water and sugar in the bowl of a stand mixer (or in a large bowl and use an electric mixer).
4. Beat until well-combined and light and fluffy. Add oil and beat to combine.
5. Stir in mashed bananas. Add eggs, buttermilk, and vanilla extract and stir until well-combined.
6. In a separate bowl, stir together flour, baking soda, baking powder, and salt. Gradually add to wet
ingredients until completely combined.
7. Spread batter into prepared pan and bake on 350F (175C) for 45-55 minutes* or until a toothpick
inserted in the center comes out mostly clean with few moist crumbs.
8. Allow to cool completely before covering with frosting.

SILKY CREAM CHEESE FROSTING

Ingredients:

8 oz cream cheese softened (225g)

½ cup unsalted butter softened (113g)
1 teaspoon vanilla extract
½ teaspoon salt
2 ½ cups powdered sugar (315g)
1 tablespoons heavy cream
½ cup chopped walnuts for topping (optional)

Instructions:

1. Combine cream cheese, butter, vanilla extract, and salt in a large bowl and beat with an electric mixer
until creamy.
2. With electric mixer on low-speed, gradually add powdered sugar until completely combined.
3. Add heavy cream and gradually increase speed to high. Beat on high for 30 seconds.
4. Spread over completely cooled banana cake. Top with chopped walnuts (if using).
5. Slice and serve
 BANANA BREAD

Ingredients:

1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped (optional)
1 ¾ cups (230 grams) all-purpose flour
¾ cup (150 grams) granulated white sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
½ cup (113 grams)unsalted butter, melted and cooled
3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1 ½ cups)
1 teaspoon pure vanilla extract

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C) and place oven rack to middle position. Butter and
flour (or spray with a non-stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x
8 cm) loaf pan. Set aside.
2. Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool
and then chop coarsely.
3. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set
aside
4. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber
spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just
until combined and the batter is thick and chucky. (The important thing is not to over mix the batter. You
do not want it smooth. Over mixing the batter will yield tough, rubbery bread.)
5. Scrape batter into prepared pan. Bake until bread is golden brown and a toothpick inserted in the
center comes out clean, about 55 to 60 minutes.
6. Place on a wire rack to cool and then remove the bread from the pan.
7. Serve warm or at room temperature. This bread can be frozen.
Makes 1 – 9 x 5 x 3 inch loaf