Banana Bread (recipe)

It is Fall and getting cold (at least where I am), so that means it's time for banana bread.

Software

Wet Team

• 4 very ripe Bananas
• 1 cup Sugar
• 1 tsp. Vanilla extract
• 2 lg. Eggs
• 1½ sticks Butter, melted

Dry Team

• 2 cups Flour, all purpose sifted
• 1½ tsp. Baking Soda
• ½ tsp. Salt

Hardware

• Mixing Bowl, large (2 would make things easier)
• Hand Mixer, electric
• Loaf Pan (lightly coated with non-stick spray)
• Potato Masher, hand (optional)

Procedure

Pre-Heat Oven to 350° F (175° C)

Dry Team

• Sift all of the Dry Team together in a bowl.

Wet Team

1. In a separate Large Mixing Bowl break up the Bananas and give them a good mashing, the Potato Masher helps here.
2. Add the Sugar and mash some more.
3. Now use the Hand Mixer until the mixture begins to liquify, small chunks of banana is fine.
4. Add the rest of the Wet Team and mix together.

(You did remember to pre-heat the oven to 350° F, right?)

Bring It All Together

1. Add the Dry Team to the Wet Team and bring it together. I use the Hand Mixer for a little while and then use a rubber spatula to fold the rest of the dry into the wet.
2. Caution: once you add water to flour and agitate it wheat gluten starts to form. This makes bread tough, something you do not want with quick breads and muffins like banana bread. So go easy on the mixing, chunky batter is OK.
3. Pour the batter into the greased loaf pan.
4. Wait 10 minutes to let it settle (air bubbles work their way out).
5. Place loaf pan into the 350° F oven.
6. Bake until done - about 1 hour and 15 minutes.

The Hardest Part

1. Remove from oven and place pan on a cooling rack, let rest for 10 to 15 minutes.
2. Turn out your loaf of banana bread from the pan and let rest on cooling rack for 30 minutes.
3. OK, now you can eat it. You really need to let it rest like this to let the starches and sugars set.

Play with Your Food

Test for doneness - insert a paring knife into the center (deepest part) of the bread, if it comes out dry then it is done.

Nuts - fold in about a ½ cup of crushed walnuts to the batter just before pouring it into the loaf pan.

Afraid of Butter? You can substitute ¾ cup of Canola Oil. The flavor will be effected slightly but that's your choice.

Artificial vanilla extract is fine to use instead of the real thing.

I have used light brown sugar for part or all of the sugar with no adverse effect.

Just this week I made a loaf but only had 1 cup of all purpose flour. I used 1 cup of bread flour with the 1 cup of AP flour, but I also upped the baking soda to 2 tea spoons. I also was out of sugar and used all light brown sugar. The result was great, but the banana bread was a little denser than usual.

The bread stays fresh for a few days wrapped in plastic wrap. I have heard rumors that you can freeze banana bread but I have never tried it.

Enjoy!