Monday, February 28, 2011
Banana Bread in the Morning
One of life’s pleasures on a cool winter morning is the smell of banana baking in the oven. Sad to find many people have never experienced this simple pleasure. The process is easy.
Masher or a fork to mash the bananas
Bread pans 9x5
Very ripe bananas
Some of the sweetest bananas for banana bread have nearly black peels. I would never eat the “over-ripe” mushy bananas but they are absolutely perfect for banana bread.
6-7 large ripe bananas
1 cup butter, softened
2 cups sugar
1 1/2 teaspoons vanilla extract
4 eggs, beaten
3 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
Mash the bananas in a bowl.
In a larger mixing bowl blend together the butter and sugar.
Mix in the bananas.
Mix in eggs and vanilla.
Combine the flour, salt and baking soda in a bowl.
Combine the dry ingredients into the wet ingredients. Set aside.
Prepare the two bread pans with a thin layer of Crisco rubbed all over the inside of the pan.
Pour half the batter in each pan.
Bake at 350F, depending on your oven the bread maybe done in 35 - 60 minutes.
The first time you bake you’ll have to check it more often. Check by poking the bread in the center with a toothpick. Poke the bread at 35 minutes then every five minutes until it’s done. The toothpick will pull out clean when the bread is done.
Take the bread out of the oven. Cool the bread in the pan for 10 minutes.
Flip the bread out of the pan onto a wire rack for the final cooling.