I’ve had a few bananas sitting on the counter, staring at me. They are black and squishy. I’ve been putting off dealing with them, but it’s decision time. Bake with them or throw them away. Luckily, banana bread happens to be one of Mike’s favorite thing. And after the weekend we had, he needs some.
Saturday morning Mike went bicycle riding on a trail with his friend Kyle. The front wheel came off Mike’s bike and threw him, and then flipped on top of him. Final report: left hand fractured in 6 places, 3 fractures along his lower orbital socket, and a myriad of other gashes and scrapes. Awesome. Our week has been spent in and out of Urgent Care, the ER, and doctors’ offices. There are more visits to come and this bread with make him smile, which makes me smile.
I’ve always had a little trouble with banana bread. Along the top of the loaf I would get a gooey clump of under cooked batter. The top of the loaf would rise in the oven and then fall as the loaf cooled. If I let the bread keep cooking the rest of it would have burned – longer cooking wasn’t an option. What to do? It drove me crazy.
I started trying every recipe I could find to make a better banana bread. And I found it! Thanks AllRecipes. If you don’t know about this site check it out and thank me later. There are a TON of great recipes and they all have ratings to help you decide. You can also read recipe reviews to find out what other people did to tweak things up and improve on the base recipe. So without further ado…Mike’s favorite banana bread.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter
- ¾ cup brown sugar
- 2 eggs, beaten
- 3 or 4 overripe bananas, mashed
- Preheat oven to 350 degrees F. Lightly grease a 9″ x 5″ loaf pan.
- In a small bowl, combine flour, baking soda, and salt; set aside.
- In a large bowl, cream together butter and brown sugar. Beat in eggs and mashed bananas until well blended. Stir in flour mixture into banana mixture, in two additions, until just moistened. Pour batter into prepared loaf pan.
- Bake for 60 to 65 minutes, until a toothpick inserted in the center of the loaf comes out clean. Let bread cool in pan.