Saturday, March 12, 2011

Banana Bread

I was thinking about what to post, and I realized I haven't shared one of my oldest recipes. Here is my recipe for a simple, but really popular Banana Bread. This recipe makes a very moist loaf that is better after a day or two. Butter the sides of the loaf, right after you take it out of the oven, to add a light touch of salt to the crust. I have known people to enjoy a slice of this with peanut butter.

1 cup raw or brown sugar
½ cup butter
2 eggs
2 cups flour
1 tsp salt
1 tsp baking powder
½ tsp baking soda
1 Tbsp milk
2-3 crushed brown bananas (If you have bananas that have gone brown, and don't have time to bake, wrap them well and freeze them. I usually vacuum-seal bananas in groups of 3.)

Preheat oven to 350°F (app. 175°C*) -if using stoneware, check the recommendations of your manufacturer regarding oven temperature, prepare a loaf pan (I butter the stoneware bread pan that I use)
Cream butter and sugar thoroughly, then add eggs one at a time. 
Whisk  flour and other dry ingredients together.
Alternate adding the dry ingredients and bananas and milk, being very careful not to over-mix (if you stir the batter too much, the bread will be tough).
Bake for 40-60 minutes (time varies according to shape and type of pan) until a toothpick comes out clean.
Remove from pan to a cooling rack and butter the sides and bottom if you like.

*I use an online conversion chart and round up or down, as seems appropriate. Please adjust according to your judgement, and send me a message if you find an error. Thank you.

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