Sunday, October 5, 2008

when life gives you old bananas, make bread

A busy, haphazardly planned week resulted in an entire bunch of nasty brown bananas. But I beat the fruit flies to them! It was an exciting day at our house...homemade banana bread is a surefire sign of the arrival of fall (if you haven't figured it out, that's my favorite time of year).



And because nobody should be without this recipe, here it is:

banana bread
(adapted from Diane Matzdorf's recipe in the Saron Church Cookbook)
makes 1 standard-size loaf

1/2 cup butter, softened
1 cup sugar
2 eggs, beaten
2 cups flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 Tbl. sour milk
1 1/2 cups banana pulp (about 3 medium bananas)
1 tsp. vanilla (I use double-strength)

1) Preheat oven to 350 F; give loaf pan a good shot of cooking spray.
2) In a large bowl, cream butter and sugar; fold in eggs. Sift dry ingredients into butter mixture and give it a quick stir.
3) In a medium bowl, combine milk, bananas, and vanilla. Add to batter and stir until well combined; pour mixture into the loaf pan.
4) Bake 45 to 55 minutes or until a toothpick comes out clean.
5) Remove from pan and allow to cool for 30 minutes before devouring.

1 comment:

Sarah said...

I ended up letting some bananas go mushy as well and made some banana muffins with mine. They turned out ok - kinda heavy because there was no oil or butter in the muffins (doing my best to eat health conscious). definitely need to put some butter on them to eat it, but the flavor is really good!