Thursday, August 7, 2008

Banana Bread

I used to make banana bread for Ross all the time. It is easy to make, and he can eat the bananas because they are cooked (he is allergic to bananas.) So, the other day he was whining that a coworker had banana bread--but with nuts. Ross does not like nuts--any kind, but he does LOVE peanut butter. So last week I made some banana bread and we ate it with leftover gelato for dessert. Ross likes to warm it up in the toaster. This week I had a couple of BLACK bananas, so I decided to make more bread. I think it turned out better this week. The riper (blacker) the bananas, the better. Of course I altered the recipe that I used to here is the recipe that I used yesterday.

Banana Bread

2/3 c. milk
juice of half of one lime
2 c. flour
1/4 c. whole wheat flour
1/4 c. ground flax
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
6 Tbl. butter
2/3 cup sugar
2 large eggs
2 very ripe bananas, mashed

1. Preheat oven to 350 degrees.
2. Grease a 9x5 inch loaf pan. Line bottom of pan with parchment paper and then grease the paper.
3. Add the lime juice to the milk.
4. In a small bowl mix together the dry ingredients.
5. Cream the butter and sugar with electric mixer at high speed for about two minutes.
6. Add eggs one at a time.
7. Beat in bananas until the mixture is well combined.
8. Add flour and milk alternately to banana mixture while mixing at low speed.
9. When mixture is thoroughly combined pour into loaf pan.
10. Bake for 55 minutes, or until tester (I use a chopstick) comes out clean.
11. Leave pan to cool and then pop the bread out.
12. Remember to peel the parchment paper off the bottom of the bread.
Of course you can contaminate it (as Ross would say) by adding some walnuts or pecans.

1 comment:

Anonymous said...

moist, and crumbly. oh, i am not sharing. ross