Tuesday, November 22, 2011

Basic Banana Bread

One night a few months ago, the Husband came home with a sack full of bananas. 
Bunches and bunches of bananas. 
15 pounds of over-ripe, discarded bananas 
that he "got for a steal" ($2) at Quality Dairy after they had ordered far too many.

Bananas. What can you do with 15 pounds of bananas!?

Well, we made dozens of banana muffins, 
a few loaves of banana bread 
and a sack full of dried banana chips.

Flash forward to yesterday, 
when we got back home from the cabin 
to be greeted by three over-ripe bananas hanging in our fruit basket. 
Their skins were so thin and brown that I figured the bananas 
would practically mush themselves! 

Just right for a nice loaf of banana bread to see us through until Thanksgiving.

This tasty, healthy bread is a snap to make and tastes 
simply divine when you toast a slice and spread on some peanut butter.

Baking time: 60 minutes at 350°
Recipe makes 1 loaf

1. Chop the butter into a few smaller pieces and cream it in an electric mixer. 
 Beat in both eggs and the banana mush. Set aside.
2. Combine all of the dry ingredients in a separate bowl. 
3. Stir the wet banana mix into the dry mixture, only until just combined. 
Stir in the vanilla, nuts, cinnamon, etc. Don't over-mix it! It should be a bit lumpy.
4. Plop the batter into a greased bread baking pan.
I swear by my trusty Pyrex. The easiest way to grease a pan
is to use the wrapper from that stick of butter! I also recommend
sprinkling flour into the pan, to help the loaf come out cleanly.
Let it cool fully, then run a butter knife between the bread & pan to loosen it.

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