Wednesday, May 23, 2012

Quick! Banana Bread

Brown bananas?  Do not even think of throwing them away.  While you could possibly make some good compost, there are just so many other additional uses for a banana in any shape or form.  If it doesn't happen already, when you see a browned banana, train your mind to naturally kick into gear to make some good old fashioned banana bread.  Well, the good part remains in the recipe below, but the old-fashioned bit may have been tweaked slightly.  When I have browned bananas, I know I can put them to use, but that means I need to make haste, a.k.a use whatever it is I have on hand.  So, through trial and error, I have created this recipe to be pretty standard upon ingredients, but still turn out quite tasty.  And boy, will your house smell delicious!

        3-4 well ripened bananas
        1 Tablespoon butter
        1/2 cup sugar, preferably brown
        1 teaspoon vanilla extract
        1 1/2 cups flour, all-purpose or bread flour
        1 teaspoon cinnamon
        1 teaspoon baking powder
        1 teaspoon baking soda
        1 teaspoon salt

1)  Preheat the oven to 400 degrees.

2)  Melt the butter in a medium sized bowl.

3)  Add the sugar, vanilla extract, and peeled bananas.  Mash together to a smooth and creamy consistency.

4)  Add the cinnamon, flour, baking powder, baking soda, and salt.  Fold over the wet ingredients into the dry ingredients and mix well to combine.

5)  Lightly grease a loaf pan, or a cupcake tray if you want to do muffins.  Fill with batter about half to 3/4 way full, as it will slightly rise.

6)  Place the pan(s) in the oven for ~35 minutes, until cooked through.

Makes 2 small bread loaves or 1 large loaf

* TIP:  My mother taught me that when you are making baked goods, such as cupcakes, cake, or in this case Banana Bread, you can check to ensure it is cooked all the way through by poking a toothpick into the middle and removing the toothpick.  If it comes out clean/cooked, your all set, but if it is at all gooey, keep cooking.  Cakes and breads are not like cookies; they are best served all cooked through.