Quite the lofty recipe name but it is the best. Really. I have tried other recipes and they just don't cut it. Oh sure, some may be less carbs, less calories but they are also less taste.
I'm not bragging. (yes, I am) It's that good.
- 3/4 cup unsalted butter (I used Land O' Lakes)
- 1/2 cups white sugar
- 1 cup light brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla
- 5-9 ripe bananas*
- 1-1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour (I used King Arthur)
- 3/4 cup wheat flour
- Preheat oven to 350 degrees.
- Cream butter and sugar until light and fluffy - about 4-5 minutes. (yes, it's worth the wait to cream it well)
- Add eggs, vanilla and bananas*. Blend well.
- Add soda, salt and flour.
- Pour into two greased loaf pans. Can also use 1 loaf pan, and muffin tin, small loaf pans, etc. Whatever trips your trigger but be sure to adjust baking time appropriately.
- Bake for one hour or until toothpick comes out clean (if you make muffins, bake approximately 20 minutes).
* Let's address the banana issue. You'll note I said 5-9 ripe bananas. I've used less than 5 and it's never really banana-y enough. I've used more than 9 and it messed with the recipe. 5 to 9 seems to be a really good fit. Today I'm making this and I have 7 bananas so that's what I'll use.
Also, I have a KitchenAid mixer so I don't cut the bananas, just peel and toss into the mixer (be sure it's locked in place). If you don't have a workhorse mixer, you may want to cut the banana up a bit before you add.
You also have other options of adding all white sugar instead of a mix of white and brown. Same with the flour - wheat pastry flour, all wheat flour... Do what makes you happy and feels right.
NUTRITION: BASED ON 24 SLICES
215 calories, 8g total fat, 41mg cholesterol, 1164mg sodium, 185mg potassium, 35g carbs, 3g protein