Tuesday, April 24, 2007
Bananas at Their Finest
The sad truth about bananas is that they pass the point where you can just peel and eat them within three days. (Unless you are one of those people who doesn't mind a few brown spots.) I happen to be one of those people who deliberately buys several bananas with the hope that a few of them will brown a little too quickly for my taste. Because that's when I get to bake.
1 c. sugar
1/2 c. butter
3 bananas (ripe)
1-1/2 c. flour
1 tsp. salt
1 tsp. baking soda
Cream together butter, sugar, egg, and bananas. In separate bowl, mix together flour, salt, and baking soda. Add to wet mixture and mix well. Pour into greased bread pan and bake at 350 degrees for about 1 hour or until middle springs back when touched.
Since bananas are sweet and smooth and have such a dominant flavor, banana bread is one of those things that needs extra texture and a little bit of "something else." That "something else" can be anything. Bananas love company. I like to throw in raisins, chopped apricots, or chocolate chips. When my sister makes banana bread, she likes to sprinkle the top of the loaf with cinnamon and sugar before baking (and she hates it with apricots). I like to coat the inside of the pan with cinnamon and sugar and then sprinkle the top with chopped nuts and about a 1/4 cup of brown sugar. You can't really go wrong with adding whatever you like to banana bread.
More on bananas in later posts...