Thursday, November 6, 2008

That's Bananas


Nothing makes me happier than having disgustingly overripe bananas in my kitchen- the more black and squishy and vaguely alcohol-smelling, the better. Because that means that I will soon have a loaf of warm, buttery, delicious banana bread in my kitchen. I love to bake but sometimes get bored by the pesky exact measuring and scientific-ness of it. That's why this recipe is great- super easy, and super loose. I have gotten very careless and free-form with this recipe before (in my wild youth), and it has never turned out anything but pure scrumptious. So if you happen to have some chocolate chips, or coconut or walnuts lying around, go ahead and throw them in. (The only way you can screw it up is by using bananas that are not adequately overripe- don't even try it if your bananas are firm and bright yellow!) Plus, all of the main ingredients are things I typically have around my kitchen, so no special shopping trip. And it only takes about 5-10 minutes of actual prep time, doesn't require a mixer, and makes very few dirty dishes. Go bananas!

2-4 overripe bananas (see how loose?)
1/3 cup butter
3/4 cup- 1 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all-purpose flour

Preheat your oven to 350ยบ. In a small pan, melt butter over low heat. Meanwhile, in a large mixing bowl, mash up bananas with a fork. Add the melted butter and mix. Add the sugar, egg, vanilla, baking soda and salt and mix together. Add the flour and stir until smooth. Pour the batter into a greased loaf pan, and bake for 1 hour. Try to let cool for at least 15 minutes before you shove the whole loaf in your mouth.

2 comments:

Ben said...

I am trying this one today! I will let you know how it goes. xox

Amber said...

I am making your banana bread for the second time this week. Everyone loves it. FYI, if you put it in muffin tins, it cooks in about half the time.