Or bananas in bread. I finally got around to baking a loaf of banana bread…it only took me 10 rotten bunches of bananas later to throw them in a mixing bowl instead of in the trash. This recipe is so simple, so good, and so perfect when you have these fruits just rotting away in your kitchen (you can’t tell me it doesn’t happen all the time). This is from my mother’s Betty Crocker cookbook, and I have used it several, several times. (And I know, my food photography could improve a bit. It just takes so much TIME, ya’kno’what’i’meannn?)
All you will need:
1 cup sugar
1/3 cup margarine or butter, softened
1 1/2 cups mashed ripe bananas (3-4 medium)
1/3 cup water
1 2/3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped nuts (These are optional. Usually the people I share this with prefer no nuts, so I leave them out.)
Preheat that sucker (oven) to 350 degrees.
Mix the sugar and the butta (butter) in a large mixing bowl. I decided to go the old fashioned route and use a wooden spoon instead of a mixer for this.
Mix in those eggs until blended.
Mash up those rotting bananas in a separate bowl. This is a cereal bowl, so it can be pretty small. Doesn’t that look like baby food? (By the way, the closer the bananas are to death, the easier it will be to mash and mix).
After you pour the mashed bananas and water into the bowl (and mix!), stir in everything else (except the nuts) until it’s moistened. It WILL be lumpy. Then stir in the nuts if you so desire.
Pour batter into a greased (bottom only) loaf pan. It can be 8 inches or 9 inches (but a 9 inch pan will decrease the baking time). Set the timer for 55-60 minutes for a 9 incher or 75 minutes for an 8 incher.
And walah (sp?)! It will be so moist and warm and delicious. Let it cool 5 minutes before you take it out of the pan. Loosen the sides with a knife and then flip over on a cutting board/plate/whatever you have lying around. You’re supposed to wait until it’s completely cool to slice, but I like my banana bread warm!
(Note: I probably didn’t leave mine in for quite enough time, as the top turned out a little TOO moist (if’ya’kno’what’i’meannn), so make sure you keep it in there long enough. Do the old toothpick trick in the center to make sure nothing comes out on it.)
Easy peasy, right?