Sunday, March 2, 2014

Banana Bread

     You just can't beat a well made banana bread. What a noble bread. Selflessly using bananas that would otherwise be thrown away, banana bread is perfect any time of day. This particular recipe comes by way of The Wife. She says she got the recipe from one of those "1,000,000 Recipes of Which Maybe 12 Are Any Good" CD-Roms. This is, indeed, a good recipe. The bread is moist and delicious. You could probably get away with adding some nuts to this recipe, but we're not much for nutty breads. Do what you want; we're not here to judge. As always, any notes are in blue.

Banana Bread

  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup (2 medium over-ripe) mashed bananas
  • 1 tablespoon milk
  • For topping: 1/2 teaspoon cinnamon, 2 teaspoons white sugar
  1. Preheat oven to 350F (180C, Gasmark 4). Spray a 9x5" loaf pan with non-stick cooking spray.
  2. Beat butter with sugars until light and fluffy (if you don't have a Kitchenaid or electric mixer, this will be a PITA). Add egg and beat well. 
  3. In a large bowl, mix flour with baking soda, baking powder, salt, and cinnamon. In another bowl, mix banana with milk.
  4. Add half the banana mixture to the butter mixture, mixing until smooth; add half the flour mixture and mix until smooth. Repeat process with second half of the banana and flour mixtures. 
  5. Pour batter into loaf pan. In a small bowl (just use the bowl you used for the flour. No sense in dirtying a third bowl), mix the 1/2 teaspoon cinnamon with 2 teaspoons white sugar; sprinkle over top of batter. 
  6. Bake at 350F (180C, Gasmark 4) for 60 minutes, or until a toothpick inserted near the center comes out clean (cooking times will vary). Remove immediately to a wire rack to cool. 
Good times!

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