Wednesday, May 16, 2012

Banana Bread

By Christy

Perfectly over ripe bananas
What is the best thing to do with old bananas?

It's a no brainer for me... banana bread. Last week I noticed my roommate had bought bananas but was shamelessly letting them go to waste. At first I was sad to see him let perfectly good bananas just go bad but then I started secretly hoping he wouldn't eat them so I could use them to make banana bread. When the time came when I thought there was no chance he was going to eat them, I decided it was time to plot my banana bread making moment before he actually decided to toss them. I had the hardest part of the challenge down (quite a few overly ripe bananas) but then my next issue was finding a recipe in which I had all the ingredients already at home since my banana bread plotting started pretty late at night. With a little due diligence I finally found a recipe on Whipped, another food blog, that sounded good enough but was also basic enough I knew I could 'whip' (pun intended) it up without having to make a grocery store run.  On this blog this recipe was described as their favorite banana bread and I have to admit it was as absolutely delicious as described.

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
2 eggs, lightly beaten
3 large ripe bananas, mashed
1/4 cup melted butter
(I added chopped pecans for decor too!)

Grease and flour loaf pans and preheat the oven to 350. In a bowl, whisk together flour, soda, salt and sugar. Mix in the slightly beaten eggs and mashed bananas. Slowly stir in the melted butter until just incorporated. Bake until golden brown and the stick test comes out clean (it will depend on what size loaf pans you use).

According to Whipped's recipe, the more bananas, the moister the bread. Do NOT over mix the batter (don't use a mixer). Do not over bake. Let the bread completely cool before storing to prevent the edges and outside from getting sticky.

Happy Baking! :)

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