Mrs. Hockmeyer's Banana Bread

banana bread

I made someone happy during the week-end. While Maxime is away for three days in Vancouver, Mathieu had many hockey games to play and ref this w-end. So I knew exactly what treat to make for  when we would come home between games. It's the Mrs. Hockmeyer's Banana Bread that I found on Simply Recipes and Cafe Fernando's blog. Since I had lot's of rippen bananas I whipped up this cake in no time. A friend happened to dropped by and eat two big pieces. That banana bread is very moist and good. This recipe is a keeper. Wrap your banana bread in foil to keep it moist and leave it on the kitchen counter.


2-3 very ripe bananas
1/3 cup butter, melted
2/3 cup sugar
1 egg
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
1 1/2 cups all-purpose flour

1- Preheat the oven to 350F. Line a 4x8-inch loaf pan with parchment paper.
2- Melt the butter in a large bowl in the microwave. Set aside.
3- In a plate mash the bananas with the sugar. Add to the butter. Mix with a fork. Add the egg and mix.
4- In a medium bowl mix the flour with baking soda and salt.
5- Add to the butter mixture and mix with a fork until all flour is wet.
6- Pour the batter in the loaf pan.
7- Bake for 1 hour 10 minutes (check at 50 mins) or until a toothpick inserted comes out clean.
8- Remove from the oven. Let cool for 10 minutes. Remove the loaf from the pan and place on a cookie rack. Let cool 2-3 hours before serving.

This loaf is better the next day. Wrap in foil and keep on the kitchen counter.

It's delicious with Nutella!