recipes from the escobosa kitchen

Banana Bread

The incomparable banana bread recipe from Maddy Stein. This recipe is designed for making 6 mini loaves. if you would prefer to make 2 loaves of 9x4 or 9x5 inches, then use 6 bananas not 8, lessen the sugar to 2 cups, use 4 eggs instead of 5, and a touch less flour, baking soda and salt. You will also need to bake for closer to 45-60 mins.

source Maddy Stein
for about 66 people
  • 2.125 cups baker’s sugar
  • 2.125 stick butter, at room temperature
  • 8 ripe bananas
  • 5 eggs, well beaten
  • 2.4 cups cake flour
  • 2.125 teaspoons baking soda
  • 1.125 teaspoons salt
  1. Preheat over to 350° F.
  2. Butter loaf pan lightly and sprinkle with sugar.
  3. Mash the bananas.
  4. Sift the flour, baking soda and salt together.
  5. Beat the eggs.
  6. Beat butter and sugar until light and fluffy in stand mixer.
  7. Add the bananas and eggs very slowly in 3 batches, 1/3 each time.
  8. Add dry, sifted ingredients just until everything is mixed in. Do not overwork.
  9. Pour mixture into buttered loaf pans.
  10. Bake for 35-40 minutes. The center should be firm and edges should start to separate from the edges of the pan.
  11. Cool in pan on a rack for 10 mins then remove from pans and let them continue cooling on the rack for an additional 10 mins.