Making Banana Bread
Every time I buy bananas I get really excited that I am going to eat them every minute of every day and they are never going to go bad because I am going to eat them. Then I remember how picky I am about the texture of bananas. Personally I like them to be basically green and if they are at all bruised or soft, I cannot eat it. The great news is that I LOVE banana bread. So when these bananas get to a “dark place” I go straight for banana bread making.
I have made banana bread so many times over the past years that I just have my own recipe that I follow and to be honest it is a mix of like 7 recipes. The truth is, that banana bread is super forgiving so just as long as you have the baking soda and bananas (duh), the rest is like whatever you got.
Ingredients:
2 cups bread flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter (I use Earth Blanace)
¾ cup brown sugar
2 large eggs, beaten
3 very overripe bananas mashed
Chopped walnuts (optional)
Let’s Get This Bread
Preheat your oven to 350 F and lightly grease a 9x5 loaf pan.
In a large bowl combine the dry ingredients; flour, baking soda and salt. In a separate bowl mix together your wet ingredients; the butter and brown sugar. Once the butter and sugar are creamed together, stir in the eggs and the mashed bananas. Continue mixing until well blended. Mix the wet and dry ingredients together in a bowl!
Pour the batter into the prepared loaf pan. I like to add some chopped walnuts across the top to give it a crunch. Bake in the oven for about an hour until a toothpick inserted into the center of the loaf comes out clean. If you don't have a toothpick, a fork works well too!
Let this bread baby cool in the pan for about 10 minutes and then take it out to dry on a wire rack if you have one. If not you can totally leave it in the pan it'll just take longer to cool.
Once it is cool, cut it up and enjoy with anything on top!
If you make this, take a picture and post it on social media with the tag #coronahomebody