Banana bread

So, I made some banana bread… it was very tasty. I wish I had thought to take a picture of it but I, being me, forgot about it, too eager to eat as much of the still warm, moist banana bread as I could. In short, one third of the loaf, since I had to make sure the other two in the house got to have some too.

Anyway, here’s the recipe I used. It’s one I’ve been using for years, after doing some major tweaking and changes to an old recipe I once used. It doesn’t resemble the old recipe at all anymore. I’ve made it for Christmas mugs before too – just remember to fill only half way up the mug if you decide to do the same thing, otherwise it will just spill over in a giant cloud of (still very tasty) banana bread over the top and look silly. Won’t stop people from asking for refills though!

Banana Bread

3 or 4 ripe bananas, mashed well
1/3 cup melted butter
1 egg, beaten well
1 cup sugar (may be reduced to ¾ cup, if you prefer it less sweet)
1 tsp. vanilla
1 tsp. baking soda
Pinch of salt
1 ½ cups of all-purpose flour
½ tsp. cinnamon, optional
¼ tsp. nutmeg, optional
¼ to ½ cup walnuts, optional

This can be made in one large bowl. There is no need for a mixer – you can do it by hand if you prefer (I do!)

Preheat the oven to 350°F (175°C.)

In a large bowl, make sure your bananas are well mashed – no large pieces! Add the melted butter and mix well. Add beaten egg, sugar and vanilla; mix well.

Sprinkle the baking soda, salt, cinnamon and nutmeg evenly over the top of the mixture and mix well. Fold in the flour and mix until no flour remains. Add walnuts, if you desire; mix well. Pour into a buttered 4×8 loaf pan or other baking dish (I always just use Pam, because I’m lazy.) Place in oven at 350°F for 1 hour. The banana bread is done when a toothpick stuck in the center is pulled out clean. Let cool on a wire rack before serving. Enjoy!

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~ by cerridwyn eldritch on April 27, 2013.

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