When I was in college there came a day when I felt like I needed to start baking things. I was a nanny for 2 boys who were in elementary school, and they loved eating sweets and baked goods. My go-to was a zucchini bread. Delicious? Yes. Healthy? Um, this could be debated, but I always had an excuse to make it because the vegetable garden yielded tons of zucchini’s every spring…..HUGE zucchinis. I’d make bread for my family, friends, families from the boy’s school…the zucchini was never ending. Eventually I decided to attempt some other breads…how hard could it be? I tried cranberry lemon bread, chocolate walnut bread, pumpkin bread (with chocolate chips, YUM!), and then finally the simplest of all, banana bread. I tried several recipes until I finally found one that was best from Simply Recipes. Moist, banana-y, sometimes with nuts or sometimes without…it was perfect. Hundred’s of loafs and muffins later, I am still using the same recipe. It is so easy and simple, yet so perfect. It can be made in a loaf, a cake, muffins…the options are endless.
Don’t have ripe bananas? No problem! Try this awesome technique on how to ripen bananas quickly!
- 3 or 4 ripe bananas, mashed
- 1/3 cup butter, melted
- 3/4 cup sugar
- 1 egg, beaten
- 1 tsp vanilla
- 1 tsp baking soda
- Pinch of salt
- 1 1/2 cups flour
- 1/2 cup nuts, chopped (optional)
- 1. Preheat the oven to 350°F (175°C). Mix butter and bananas in a large mixing bowl until combined. Add the sugar, egg, and vanilla and mix well. Add baking soda and salt and mix. Add the flour last, and mix until just combined. You don't want to over mix. Add nuts if desired.
- 2. Pour mixture into a buttered 4x8 inch loaf pan or muffin tin. Bake for 1 hour for the loaf, or 22-25 minutes for the muffins. Test with toothpick for doneness.
- 3. Cool on a rack. Remove from pan and slice to serve.
- For a bit of a healthier take, divide flour and use 3/4 cup white flour and 3/4 cup whole wheat flour. Still comes out delicious!
Recipe adapted from Simply Recipes.
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