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Tuesday, October 18, 2011

Caution to all Bakers-Banana Bread

This is banana bread. This poor banana bread got a little burnt. But it still tasted great. I titled this post caution to all bakers because I could have avoided burning the bread if I would have checked the temperature on the oven. I thought the oven was running a little hot but didn't think about it. I'm glad I set the timer for half the baking time the recipe called for or this bread would have been completely black. I just had a feeling. When I noticed the burning smell I checked the temp and it had gotten bumped up to 500 degrees. I'm glad I didn't burn the house down. I really wish I hadn't burnt it because it was a going away present for one of my co-workers. Banana bread is her favorite. She got a promotion and is going to work at the Main Library. All the best luck to her.

This recipe is so easy. You don't even need a mixer. Just mix together with a big spoon.

Banana Bread (Recipe reflects the doubling I did)
from Simply Recipes

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6 or 8 ripe bananas, smashed
2/3 cup melted butter
2 cup sugar (can easily reduce to 3/4 cup)
2 egg, beaten
2 teaspoon vanilla
2 teaspoon baking soda
Pinch of salt
3 cups of all-purpose flour

Preheat the oven to 350°. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into 5 small buttered loaf pans. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

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