In my journey in learning how to cook, I’m determined to hit all the staples. So, banana bread it is!
Now, I was a little hesitant to do this because of Deborah. Another baked good after the last disaster? But I decided to anyway. Because I’m a rebel like that. ;P Anyway, I modified the recipe just a tad. I got rid of the nuts and added a bit of cinnamon 🙂
And I think it’s safe to say that I’ve finally conquered Deborah. Success! 😀 This was the first thing I’ve made so far that I’ve really enjoyed. Seriously. It has just the right amount of sugar. You can’t really taste the cinnamon, but somehow that’s okay 🙂 The crust is deliciously crunchy and sweet and provides a delightful contrast to the sweet inside. Mm.
On a side note – my camera is here! I love it. Seriously. You can tell I love it by the smears of fingerprints already present all over the viewing screen!
Whoops. Oh well. I’ve used it with love 😀 But it’s much easier to use than the iPad. Much smaller. Before I’d have to balance that huge thing in the crook of my arm while still stirring with the same hand. Plus, I had the constant worry of accidentally dropping the thing. ‘Course, I still have that worry – but at least the camera comes with a wrist strap!
Recipe from Food Network.
Rating – 9/10
Difficulty Level – Easy
Total Time: 1 hr 40 min (Prep Time=25 min, Cook Time=1 hr 15 min)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 overripe bananas
- 1 cup sugar
- 1/2 teaspoon cinnamon
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon pure vanilla extract
1) Preheat oven to 350˚F and lightly grease a 9×5 loaf pan.
2) In a large bowl (You’ll need a big one. I made the mistake of using a medium sized one and promptly got the flour all over my shirt from a bout of all-too-rigorous mixing), combine the flour, baking soda, and salt and set it aside for later.
3) With a wire whisk, whip the remaining bananas and sugar together for around 4-5 minutes; you want a light and fluffy banana cream (I had no idea what that meant. Light and fluffy? Mine kind of looked like soup. I decided to redefine light and fluffy as soup. It worked. Oh, and note: original recipe said to use an electric mixer to do the whipping.
I have no idea how to use one. I decided to use my arms and did it by hand).
4) Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Add the cinnamon (as you can see by the picture, I meant to measure it out nicely into the spoon. The cinnamon did not agree, so it decided to throw itself down. I’m guessing that’s around 1/4 teaspoon, but when I tasted the bread the cinnamon taste was hardly noticeable, so I increased the amount to 1/2 teaspoon on the recipe. Feel free to leave it out if you don’t like cinnamon).
6) Mix in the dry ingredients. Don’t over blend.
7) Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.
8) Fold in the mashed bananas.
9) Pour the batter into the prepared loaf pan. Make sure there aren’t any air bubbles by rapping it on the counter. (My pan was glass, so it wasn’t about to do any rapping. So I kind of just shook it around in the air. Good enough)
10) Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Rotate the pan periodically to ensure even browning.
11) Cool the bread in the pan for about 10 minutes before removing from pan. Enjoy!