Often, my banana bread is mysteriously dry despite following directions in several different recipes. Perhaps my bananas were never ripe enough. Well, this time, I had four small bananas with plenty of brown spots -- ready for baking. I pulled out the Kona Inn Banana Bread recipe from "Fanny Farmer's Baking Book," halved the recipe, substituted butter for the shortening, omitted the walnuts, and came out with a really nice moist and sweet banana bread in a little over an hour. Yum!
Try it here:
Preheat oven to 350 degrees F. Grease and flour an 8-inch loaf pan.
In one bowl, whisk together:
1 1/4 cups flour
1/2 tsp salt
1 tsp baking soda
In a larger bowl, blend with an electric mixer:
1/2 cup (1 stick) butter at room temperature or slightly softened
1 cup sugar
4 small ripe bananas, mashed
2 slightly beaten eggs
Add dry ingredients to wet and stir just until the dry ingredients are fully incorporated. Pour into prepared pan and bake for 65-70 minutes or until a bamboo skewer or toothpick comes out clean after inserting it into the center of the bread. Turn out onto a cooling rack. Wait a few minutes before digging in.