Wednesday, April 14, 2010

Banana Bread

Banana bread is a favorite in our home. We usually go through banana "phases" where I can't keep up because everyone is eating a banana almost every day (and for some people, more than one...*cough*Julia*cough*). Then, after having to buy bunches of bananas multiple times throughout the week, the banana "phase" will end and I'm stuck with a bunch of bananas that no one wants that are starting to ripen just a little too much.

When this happens, I throw the bananas into the freezer for future banana bread. My mom is always startled by my frozen, now black, bananas I have just sitting in a drawer in my freezer. I think it grosses her out. I tell her that I don't have to use frozen bananas, but it works better for me. Then I don't feel pressured to make banana bread when the bananas are super ripe--because what if I only have one super ripe banana? That's not enough to make banana bread. And what if I have like 5 too ripe bananas? That's too many and we can't eat that much banana bread before it goes stale.

These are my problems, people. Overly ripe banana usage.

So, I freeze my bananas and then I make delicious banana bread when I so choose. And now I shall share my recipe with you!

I went through quite a few recipes before I found this one that turns out perfectly for me each and every time.

The ingredients:
3 overripe bananas; 1 1/2 C. flour; 1 C. sugar; 1/2 tsp. baking soda; dash of salt; 1 egg; 1/2 stick of butter, melted. Preheat the oven to 325 degrees.

Now, if you have 3 overripe bananas that were not frozen, then just peel them and toss them into a small bowl for mushing. If your bananas are frozen, then either let them thaw on the counter (caution: they will leak) or defrost them in the microwave. Then, peel the top off and squeeze the bananas out of the peel. Yes, this does look gross. I'm sorry.
Mash the bananas.
In the mixer bowl, add the flour...
the sugar...
the baking soda...
the salt (a dash of salt, to me, means 1/8th of a tsp, just so you know)...the egg...
the melted butter...
and the mashed bananas.
Mix until well blended.
Make sure that you really grease the loaf pan, because nothing is worse than freshly baked bread that won't come out of the pan!
Pour the bread mixture into the pan and toss it in the oven for 1 hour and 10 minutes.
And, TA DA!, you have a lovely loaf of banana bread.
I usually scrape the edges of the bread while it's still hot to double ensure that it will not stick to the pan. (Can you tell I have issues with sticky bread?)
Let the bread cool.
Here it is. Look how brown and yummy...

1 comment:

  1. I bought you a potato masher!!! Why are you mashing with a fork? Why!?