Tuesday, February 9, 2010

Banana Bread

There is nothing more perfect than making warm banana bread on a lazy weekend when the weather is less than perfect. I had some bananas on hand that were ripening too fast and weren't anything I'd want to eat, so I decided to find a new banana bread recipe that did not use shortening, since I am trying to avoid that ingredient whenever possible.

I found a recipe that didn't use too many ingredients and only 1/3 cup of butter and I was able to reduce the sugar from 1 cup to 3/4 cup and possibly even more the next time I make it. Another thing I might try is adding some cinnamon or nutmeg the next time I make it to add some spice to it.

Overall this recipe came out really well and I couldn't wait for it to cool down a bit so I could try a piece. It was perfectly moist and not too dense or sweet and even better because it was still warm. This banana bread is perfect for my early morning breakfast during the week and it will freeze nicely to pull out and eat on another day. I suggest giving this recipe a try, you won't be disappointed.

Banana Bread
From: Simply Recipes

3 or 4 ripe bananas, smashed
1/3 cup butter, melted
1 cup sugar (I reduced it to 3/4 cup)
1 egg
1 tsp vanilla
1 tsp baking soda
pinch (~1/8 tsp) salt
1 1/2 cup all purpose flour

1. Preheat oven to 350 F
2. Mix butter into bananas using wooden spoon.
3. Next mix in sugar, egg, vanilla, baking soda, and salt
4. Stir in flour, making sure not to over mix the batter
5. Pour into greased 4x8 loaf pan and bake for 1 hour (I found mine was done after 55 minutes)
6. Cool on rack and then cut into slices to serve

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