Follow this delicious country club recipe

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Some comfort foods are simply more comforting than others. Take banana bread, for example. Just the smell of freshly baked banana bread often brings a smile to most people’s faces. In fact, this is exactly what happens Windsong Farma private golf club west of downtown Minneapolis, where banana bread has always been on the menu — originally as a quick treat served with salted butter on the side. It’s a popular offering at the club, one that boasts a devoted following among club members.

“It’s part of Windsong’s DNA,” says the club’s executive chef, Erik Swanson. “The aroma of banana bread in the morning fills the club and the nostalgia of ‘what’s cooling on the windowsill’ is exactly what we’re looking for in the club.”

Baking delicious banana bread is easier than you might think, and it’s even more attainable thanks to Chef Swanson’s tips. For starters, he recommends taking all the chilled ingredients out of the fridge ahead of time, letting them warm up on the counter before you start mixing the batter. As the chef explains, using ingredients at room temperature allows more air into the dough, and this produces a lighter loaf. “Cold ingredients,” he says, “lead to density.”

Also, be careful not to overwork the dough. As Swanson shares, this mistake can produce too much gluten. “Gently mix,” he advises, “folding with a soft spatula until the mixture comes together.”

An even more common mistake involves preheating the oven. As Chef Swanson told us, it’s a misconception that quick bread requires a preheated oven. “Starting in a cold oven,” he says, “can allow for a slower baking time that leads to a toastier, higher-quality loaf.”

Armed with these tips, delicious homemade banana bread is just around the corner. And if you’d like to fill your home with the delicious aromas of Windsong Farm bread, we’ve shared Chef Swanson’s recipe below. Happy baking!

Windsong Farm Banana Bread

Ingredients:

1/3 cup butter (softened)
3/4 cup sugar
3 ripe bananas
2 eggs
2 cups all-purpose flour
3/4 cup sour milk*
1 spoon. vanilla extract
1 spoon. baking powder
0.5 tsp. baking soda

*To make sour milk, add one tablespoon of white vinegar to one cup of milk

Preparation:

In a medium bowl, mix all dry ingredients until well incorporated. Set aside.

In a large bowl, cream the butter and sugar.

Add the bananas and eggs and mix until well combined.

Gradually fold in the dry ingredient mixture and milk (alternating between the two) until well combined.

Spread the mixture on a prepared baking sheet.

Bake in an unheated oven at 350 degrees for about an hour.