Wednesday, January 11, 2012

Banana Bread

Ever since Hunter discovered his love for bananas, we have a multitude of bananas that reside at our house every week.  We try to eat them all before they go bad, but as soon as they start to turn brown I toss them in the freezer so I can use them to make banana bread.

This is my favorite banana bread adaptations needed.  Although you can add nuts if you like, cinnamon, or even a cup of chocolate chips.  I face much protest if I try to alter the recipe so here it is in it's classic form.

This is a simple stir and bake recipe.  Your whole house will smell delicious as it bakes!

If you decide to freeze your brown bananas, set them out to thaw before you use them in this recipe.

Banana Bread
(click for printable)

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas (or 2 - 3 bananas)
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

2.In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

3.Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Source:  Allrecipes

No comments: