Monday, April 14, 2014

Simple Banana Bread

Does your freezer ever look like this?

Mine does. And that's after I already made one loaf of banana bread!

Ever since learning that bananas freeze and then thaw to a perfectly mushy consistency, I have been hordeing them. And by that, I mean I toss any slightly brown bananas into the freezer. For safekeeping. 

But now their time has come! 

That, and my dear friend Nicole asked for mom's banana bread recipe noting with great dismay that she couldn't find it on this blog. Shame, Megan. For shame!

Since I'm now taking requests, anyone who wants a specific one of the Miller/Crane family recipes should feel free to comment. I may just feel guilty enough to post! Ha!

In any case, back to the deliciousness at hand. My momma, Jeanne, makes a mean banana bread. It's really the best I've ever tasted. And I'm not biased at all!  

Who knows where the recipe came from (though I bet it's from an oooooooold cookbook), but it's stood the test of time. 

And it's ridiculously simple too.

Bowl. Cream butter and sugar. With electric mixer, or wooden spoon and elbow grease.

Add two eggs. Stir. (I blew mine out since Easter is this Sunday).

Next up, mushy banana. Beat.

Now sift in flour, salt, and baking soda.

Stir it all up and add a touch of vanilla. 

Let sit 20 minutes if you have time - or just throw in the oven.

The only difference - letting it sit gives an airier crumb. Baking immediately makes it more like pound cake. Neither is bad!

Out it comes - 


You should wait 5 minutes before de-panning and slicing.

Patience has never been one of my strengths.

Simple Banana Bread
From Momma Jeanne's recipe box

1/2 c butter, softened 
1 c sugar
2 eggs
3 mushy bananas
2 c flour
1 tsp salt
1 tsp baking soda
1 tsp vanilla

In a medium bowl, cream butter and sugar. Beat eggs, mix in. Scrape and mash bananas, mix in. Sift together flour, salt, and baking soda. Mix in. Stir in vanilla. Pour into greased loaf pan. Let rest 20 minutes for lighter bread, toss right in oven for dense bread.

Bake at 350 for 50-65 minutes. Or until toothpick inserted comes out clean. Remove from oven and let rest for 5 minutes. Slice and serve.

Makes only one loaf!

Did you really think I'd not include one adorable little banana-eater?

Gratuitous Bean!

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