Servings: 2loaves or about 24 muffins (easily halved)
16tablespoons(2 sticks) unsalted butter, softened
2cupssugar(Note: Do a scant 2 cups if your bananas are very ripe)
2teaspoonspure vanilla extract
4very ripe bananas, peeled and fork mashed(Note: If you're using an electric mixer, you don't have to mash them. The mixer will do the work.)
2cupsunbleached, all-purpose flour
1cupchopped walnuts, optional
Preheat the oven to 350°F and grease two loaf pans or line muffin tins.
Using an electric mixer, cream the softened butter and sugar on medium high until very light and fluffy, being sure to scrape down the bowl once or twice.
Add the vanilla, eggs, and bananas, and beat on medium until fully combined. Scrape the bowl, and make sure everything is well mixed.
Add the flour, cornstarch, baking powder, baking soda, salt, milk, and nuts (if using). Mix on low for a couple minutes, scraping the bowl once or twice, until well combined.PRO TIP: I have mentioned scraping the bowl several times. This is because under-mixed and poorly-combined ingredients are among the top mistakes people make when baking. Everything needs to be thoroughly combined and emulsified.
Divide the batter into the two loaf pans or muffin tins. If making banana bread loaves, smooth and even the tops using the back of a spoon or a spatula.
Bake until nicely browned on top and a knife or toothpick comes out clean. Muffins will take about 25 to 30 minutes. Loaves, around 40 to 45 minutes.
A recipe from Unpeeled. Copyright 2020. All rights reserved.