Saturday, April 7, 2012

Simple Banana Bread

I know, I know. I just baked all those muffins yesterday. Well, we went to the hubby's aunt and uncle's house today and the majority of the muffins went with us. It's the hubby's last night shift of the week, I had the whole evening ahead of me, and these banana's were just sitting there. Staring at me. Looking all pathetic and brown. Begging me to fulfill their banana destiny. Who am I to deny the bananas? :)

Once I had made my mind up to make bread, it was mixed and in the oven in under 30 minutes. Easy peasy.

Once again, I used my handy kitchen thermometer and I pulled the bread at the perfect temperature. It's a very dense bread, but very moist. And oh-so delicious!

Hot banana bread right out of the oven!
I ended up covering the bread with foil after 40 minutes to keep the top from getting too brown. The bread ending up baking 65 minutes total.

It ended up being the perfect late evening snack while watching "Pretty Woman". Like a moth to a flame, I swear people. I always watch "Pretty Woman". It might be a sickness.

Someone else was coveting my snack. He didn't get the whole snack, but I let him lick some crumbs off the plate :)

2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
3/4 cup brown sugar
2 eggs
2 tsp vanilla
3 very ripe bananas, roughly chopped

1. Preheat oven to 350 degrees. Grease a 9 X 5 loaf pan with cooking spray.
2. In a mixing bowl, combine flour through salt, whisk, and set aside.
3. In a separate large mixing bowl, cream butter and sugar with a hand mixer. Mix in eggs. Mix in vanilla. Mix in bananas. With a spatula, mix in the flour mixture until just moistened. Pour batter into prepared loaf pan.
4. Bake in preheated oven for 60-65 minutes or until a toothpick comes out clean or the internal temperature is 190 degrees. Remove from oven, cool in pan for 10 minutes, and then turn bread out to wire rack. Cool completely before storage.

Adapted from AllRecipes

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