There is something very friendly about banana bread.
My friend’s mom always had some on the go. I often used to visit after school on a Friday afternoon and would always enjoy a slice or two.
And the smell of banana bread baking just makes you feel good!
Here’s a reliable version. You’ll need:
- 3 slightly over ripe bananas
- 1/3 cup soft butter
- 3/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour ( you can use a combo of white and whole wheat)
Now I’m spoiled and use my mix master, but you can easily mix this up in a plain ol bowl with a plain ol wooden spoon.
Start by creaming together the butter and sugar. Once that is all squeezed together, add the bananas and mix till they are good and squished!
Then add the egg and vanilla, mix. And then add the dry ingredients and mix it all up.
If you wanted to jazz it up a bit, you could add nuts or raisins, or if you want a real thrill, add some chopped up candied ginger! Yum.
Once it’s all mixed, pour batter into greased and floured loaf pan and into the oven she goes!
350 degrees will do the job.
The thing with banana bread is that you might accidentally over cook it because just like we were taught in home-ec class, you will take it out at some point and stick something in it, like a tooth pick or other poking device. And we were always taught it should come out clean for it to be ready. But banana by nature, is a squishy substance and sometimes even when it’s cooked enough might still stick to your poking stick.
I guess it is trial and error that will eventually teach you what cooked and non cooked look and feel like.
The beauty of banana bread is that if you end up slicing it and it’s not quite cooked to your taste, you can always toast it up a little to finish it off and add some butter!!
Or my favorite, peanut butter!!!