Banana Bread Recipe – The Washington Post

This vintage banana bread recipe is splendidly spiced with cinnamon, cardamom and cloves. Be positive to make use of very ripe bananas whose peels are most commonly or all black, which give a contribution important sweetness and moisture. For chocolate fans, unsweetened or darkish chocolate provides a touch of bitterness this is welcome however no longer important. Enjoy a slice for breakfast, brunch, a day snack or dessert.

Storage: Store tightly wrapped or in an hermetic container at room temperature for as much as 5 days, or within the freezer for as much as 1 month.

Directions

1. Step 1

   Position a rack in the course of the oven and preheat to 350 levels. Line a 9-through-5-inch loaf pan with parchment paper, leaving no less than 1 inch of overhang at the lengthy aspects.

2. Step 2

   In a big bowl, combine in combination the bananas, eggs, butter, granulated sugar, brown sugar and vanilla till flippantly mixed. In a separate medium bowl, whisk in combination the flour, baking powder, cinnamon, cardamom, cloves and salt till mixed.

3. Step 3

   Add the dry substances to the banana aggregate and stir simply sufficient to include, scraping down the edges and backside of the bowl with a rubber spatula and stirring in any streaks. Fold within the chocolate items, if the use of.

4. Step 4

   Scrape the batter into the ready loaf pan and clean out the highest. (If you wish to have a break up most sensible, run a rainy butter knife down the middle of the loaf pan 1/2 to at least one inch deep.)

5. Step 5

   Bake for 1 hour to at least one hour 10 mins, or till a tester inserted into the middle comes out most commonly blank with a couple of crumbs (wipe it off and retest for those who come upon chocolate) and the highest is browned.

6. Step 6

   Let the loaf cool within the pan for 10 to fifteen mins, then use the parchment overhang to softly carry it out and switch it to a cord rack or serving tray. Serve the slices heat or at room temperature.