January 4, 2016

Banana Bread

By Kat Myrman

As promised, one more recipe from my cooking spree this weekend! This is an easy recipe. I only go for easy peasy and delicious of course! And I HATE to waste bananas that have gotten too ripe.

Here’s a handy tip for storing your bananas…I found it on Pinterest and it WORKS! To make your bananas last longer, separate the bunch into individual pieces of fruit. I promise…it really does prolong the shelf life of your bananas. The bananas in the photo below have been out for a week and are only starting to get a few brown spots. If I had left the bunch intact, it would have only taken a few days to get to this.  🙂

bananas

Back to the recipe! When you do find that despite your best efforts you have several very ripe bananas the best thing you can do is MAKE BANANA BREAD! 🙂

Preheat your oven to 350 F Degrees and grease a standard loaf pan.

What you will need:
3-4 very ripe bananas, peeled (other recipes call for less bananas, but I like my banana bread moist and full of banana flavor! 🙂
1/3 cup melted butter
3/4 cup of sugar (you can use as much as 1 cup or scale it down to a 1/2 cup depending on how sweet you want your bread to be.)
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda (not in my photo above…but be sure not to forget this important ingredient!)
Pinch of salt
1 1/2 cups of all-purpose flour
(Some recipes call for adding nuts, raisins, craisins, dates, etc. You can certainly add these to your recipe. In my house we’re banana bread purists, with the banana’s being the star! 🙂 )

Mash your banana. Add the melted butter, sugar, egg and vanilla and mix until blended. Add the baking soda and blend in. Sprinkle a  bit of salt in and finally add the flour and blend. Pour into your prepared loaf pan and bake for about an hour. (the time will depend on your oven so start checking the loaf at around 50 minutes. A knife inserted in the middle should come out clean and the top will be a nice rich dark brown – see below). Once I remove the bread from the oven, I cover it loosely with aluminum foil to keep the moisture in while it cools.

IMG_5904

Can you say YUM?! Enjoy! 🙂

FullSizeRender 2

 

 

 

This entry was posted on Monday, January 4th, 2016 at 9:31 am and tagged with , , , , and posted in Stone Soup and Other Delicacies. You can follow any responses to this entry through the RSS 2.0 feed.

26 responses to “Banana Bread”

I love feedback...

This site uses Akismet to reduce spam. Learn how your comment data is processed.