Title

Click here to edit subtitle

Banana Bread

Photography by Bev Davis.

_______________________________

Tap image to enlarge.

Posted April 3, 2017

Editor's Note (April 30, 2017):  Updated photos.   The recipe is the same. 

This recipe is a very old classic.  Not sure who should get the credit for this amazing dessert!  I had a serious taste for homemade banana bread and only had two semi-ripe bananas.  With no desire to make a special trip to the grocery store, I did a google search for rapid ripening tips.  Found what I wanted on Epicurous.  Placed two bananas on a foil lined pan.  Baked 20 minutes in a 250 degree preheated oven.  Skins turned black, but the fruit was delicious.  I was surprised by the liquid which tasted like a nice banana flavored fruit juice (my best description). 


The banana bread was superb with two bananas!  Next time, I'll use three to see how much flavor I can pack in the loaf.   I like adventure (smile).   Since oven temperatures vary, I suggest checking the loaf after baking 30 minutes.  If the edges are already brown, reduce oven temperature to 325 degrees.  Makes one 4x8 loaf.

INGREDIENTS

1-1/2 cups all-purpose flour
1 teaspoon baking soda
pinch of salt
2-3 over ripe bananas, mashed
1/2 cup sugar (or 3/4 cup for very sweet)
1/3 cup unsalted butter (not margarine), melted
1 large egg, beaten
1 teaspoon vanilla extract
vegetable oil


INSTRUCTIONS

Preheat oven to 350 degrees. In small bowl, sift together flour, baking soda, and pinch of salt. Set aside. In medium-sized bowl, thoroughly combine mashed bananas, sugar, melted butter, egg, and vanilla extract. Add dry ingredients. Mix well. Grease bottom and sides of a 4x8 loaf pan with vegetable oil. Pour in batter.  Place pan on large cookie sheet to catch dripping.  Bake 40-45 minutes or until knife inserted in center comes out clean. Check after 30 minutes. If cooking too fast, reduce oven temperature to 325 degrees and continue until done.