Wednesday, June 15, 2011

Banana Bread

I don't remember if I've ever discussed my history with bananas on this blog. I love fruit. Absolutely adore it really. In fact, if I wouldn't get insanely sick or malnourished, I'd probably only eat fruit (and bread and dessert). However there has always been an exception. I hated bananas. Notice the past tense? Well, about a month and a half ago, I needed a snack at work and really wanted fruit. But there were only bananas. I figured it's been about 10 years since I had last tried one, so I gave it a shot........and LOVED it. I had heard that frozen bananas we also especially tasty, so I decided to give those a try too...and I'm now completely obsessed. I have one every night and after saying hello to bf and Winston, it's the first thing I do.
As a result, I now have bunches and bunches of bananas lying around the kitchen. Sometimes they ripen too quickly to be frozen, which happened this week, so I decided the time was perfect for a batch of banana bread. It just so happens, I have an amazing family recipe.

Banana Bread
  • 1 cup sugar
  • 1/3 cup butter, softened
  • 2 eggs
  • 1 ½ cups mashed ripe bananas (3-4 medium)
  • 1/3 cup water
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ baking powder
  • ½ cup chopped nuts (optional)

First, I combined the butter and sugar using a hand mixer until they were well blended. I then added the eggs and mixed again.






Then, I mashed the bananas, one at a time using a fork in a small bowl and then added the mash and the water to the big bowl.






After mixing in the banana and the water, I added the flour, salt, baking powder and baking soda and stirred together. The mix should be clumpy and quite wet.






I then put the mix into the greased pan and cooked the bread for about 53 minutes. With some retrospect I would have baked it a few minutes longer. The top center part was still a bit gushy, but any longer than a few more minutes and the outsides would have been burnt.



After ten minutes of cooling the bread in the pan, cut around the outside with a knife and then flip it onto the rack to cool completely. The last step if very important. Cool COMPLETELY before slicing into the loaf. I am always too anxious to try it to wait and I always regret it!

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