I’m a big fan of bananas. I try and bring one to work every day, but there’s always the problem of them turning brown so damn fast.
Awhile back, my sister sent me a very simple recipe for banana bread:
2 cups flour
1 1/2 tps baking soda
1/2 tsp salt
4 overripe bananas
1 cup sugar
3/4 cup butter, melted and cooled
2 large eggs
1 tsp vanilla
1/2 cup finely chopped pecans (optional)
Preheat oven to 350 and lightly grease a 9X5 loaf pan. In one bowl combine flour, baking soda and salt. Set aside. In another bowl, whip bananas and sugar together for 3 minutes until there is a nice fluffy cream. Add melted butter, eggs and vanilla. Beat well and scrape down sides of bowel. Mix in dry ingredients just until blended. Fold in nuts. Pour into pan. Back for 1 hour 15 minutes.
Now, she was obviously rushed when she typed this up for me (that can happen when you have a baby), and I’ve highlighted some of the delightful errors. My favorite is “scrape down sides of bowel.” Gross =)
I always have to call her to ask if by TPS baking soda she meant tBs or tsP. There’s a big difference between a tablespoon and a teaspoon (she meant teaspoon, by the way), and when I called her this week (with a baby crying in the background) she told me she had a NEW recipe for me. So I quickly jotted down the new ingredients and she hung up to feed her son, without providing me with the new instructions. So I used my best judgement!
you will need:
- 2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 or 3 overripe bananas
- 1/2 cup applesauce (I didn’t have any so I used vegetable oil)
- 1 cup sugar
- 1/2 cup margarine, melted and cooled
- 2 large eggs
- 1 tsp vanilla
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 cup finely chopped pecans (optional)
*I wasn’t supposed to add the sugar yet, but I did anyway. Turned out fine*
Set aside for now.
Mix the bananas (and sugar, if you’re actually following the instructions closely) for three minutes, then add the eggs, melted butter and vanilla. Beat on a high setting until it is all blended.
Pour into a lightly greased 9×5 loaf pan and bake at 350° for about an hour and fifteen minutes. Mine was perfect after an hour though, so keep an eye on it.
This recipe turned out delicious! I am a huge fan of nutmeg, so I really enjoyed the hint of spice that this bread had. And who can dislike a food that can be eaten for breakfast AND dessert?!