Sunday, April 6, 2014

yes, you have those bananas. now make some bread.

yes, you have those bananas.  now make some bread.

Whether or not you have an affinity for bananas, chances are you’ve loved a warm slice of banana bread at some point in your life.  It’s a great use for those that are just getting spottier by the day until your kids look and say, “Ew.  What happened to the bananas?”  My reply usually goes along the lines of “Hey, well, they went bad because last week you ate bananas and this week you look at them as though they are foreign, alien yellow things that may or may not cause a virus.”  At that point, they usually do a shocked face and wish they hadn’t asked.  So I make banana bread with those sad sad bananas and everyone gets happy and eats it.  You can too. The world’s most profoundly easiest recipe I found in the now defunct Cookie magazine is called, Aunt Holly’s Banana Bread.  I have no idea who she is, but we are all grateful Aunt Holly.  Here we go.  What you need:

·        3 to 4 overripe bananas
·        ¼ cup melted butter, cooled
·        1 ½ cups flour
·        1 cup sugar
·        1 tsp baking soda
·        ¼ tsp salt
·        1 beaten egg
·        chocolate chips
·        chia seeds or flax seed (optional)
·        large bowl
·        wooden spoon and rubber spatula
·        breadpan

I feel like I’ve done this recipe so often I could do it in my sleep, not that I would recommend that.  Or actually do it. 

Step 1: Set the oven to 350°.  Take the bananas and mash them up with a wooden spoon in a large glass bowl.  In the interim, melt the butter in the microwave and set aside to cool.

Step 2: Add cooled butter.  Spray the bread pan with some cooking spray.  Set aside.

Step 3: Measure out flour, sugar, baking soda and salt to the bananas in the bowl.  Add the egg.

Step 4: Mix well.  Add in chocolate chips, we prefer semi-sweet in this house.  As many as you want, but I usually do a 1/3 of a bag.  I also add some chia seeds at this step, totally optional.  No worries if you don’t want to.  
Mix well.

Step 5: Pour into loaf pan, making sure to scrape out the remaining batter with a rubber spatula.

Step 6: Set in oven and set timer for 1 hour. 

Check with a wooden stick or cake tester to make sure the bread is cooked through.  

Cool.  Slice.  Eat.  Enjoy.  Especially with Steven Smith’s Lord Bergamot.  Cheers. 


No comments:

Post a Comment