Sunday, May 17, 2009

Banana Bread

Nate has a really bad habit of buying a large bag of bananas during our weekly grocery shop, and then never actually eating any of them. Instead, they sit on our counter throughout the week getting progressively blacker and squishier. Normally I just toss them out (after berating him once again for having purchased them in the first place), but this week I decided to make some banana bread. I find the darker and squishier the bananas, the more moist and delicious the bread.

Banana Bread

2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 1/2 cups mashed very ripe bananas (about 4)
1 teaspoon vanilla extract

1. Preheat oven 325 degrees. Evenly grease loaf pan.

2. Mix together flour, baking powder, salt and baking soda.

3. In large bowl, with mixer at medium speed, beat butter and sugars until light and fluffy. Beat in eggs, one at a time. Reduce speed to low; alternately add flour mixture and banana mixture, beginning and ending with the flour mixture, occasionally scraping side of bowl with spatula. Beat just until blended.

4. Pour batter into prepared pan. Bake until toothpick inserted in centre comes out clean, about 1 hour. Cool loaf in pain on wire rack 10 minutes; remove from pan and cool completely on wire rack.


Blogger design by