Today, we share a super rad, butterlicious, full tilt boogie recipe for banana bread:
Start by turning the oven to 350 degrees. Then, retrieve:
1 cup butter
2 cups sugar
3 cups bananas (about six), mashed*
4 eggs, beaten
2.5 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon nutmeg
* It’s best to use overripe bananas. I freeze them whenever they go past the point of smoothies/no return, and when I have six (or twelve, as today), I make the bread. For some reason, various roommates and boyfriends have, over the years, complained about my “banana hoarding.” Once they taste the finished product, though, they change their tune. Unless they’re vegan, in which case, I have nothing to offer. Anyways, remove the bananas from the freezer and leave them in a bowl to defrost for a few hours before you start baking. When the time comes, they’ll slide right out of their skins in a way that Timon and Pumbaa might deem “slimy yet satisfying.”
So. Grease a loaf pan (one large or two small), or a muffin tin, or some combination thereof.
Cream the butter and sugar together. Then, add the eggs to the bowl of mashed bananas, and beat them. The mixture will remain pretty chunky, and that’s okay.
Next, add the banana/egg bowl to the sugar/butter bowl.
Then, in a new, large bowl, combine your dry ingredients. At this point you can add something like nuts, raisins, or chocolate chips, if desired. I think about a half a cup is a good amount. This time, I chopped some almonds and threw them in. Please note: if you’re using chocolate, less is more!
Finally, add wet to dry and mix.
Then spoon the mixture into the pan(s), and bake for about 50 minutes. Forty-five to 55 for muffin tins, 50 to 60 for loaf pans. Stick a toothpick into the centre to check if they’re ready: just like Mama said, if it comes out clean, they’re done!
And then, enjoy! The bread is best enjoyed warm, perhaps with (more) butter. It freezes well.
Photo Cred: http://www.flickriver.com/photos/41849981@N06/4562399778/