Friday, July 16, 2010
I have a love hate relationship with bananas. I don't like green bananas. I prefer mine to be a little on the ripe side. This poses a challenge because by the time the bananas are actually at a stage that I like, one day later they are mush. Therefore Lance and I have a lot of mushy bananas that are banished to the freezer to become banana bread. When I say "a lot" I mean probably enough bananas to make half a dozen loaves of banana bread. Keep in mind that I usually use about 5 bananas to make a loaf. You do the calculations and keep the appalling numbers to yourself :)
This is my favorite recipe for banana bread, compliments of BHG. I do not add nuts (Lance thinks that nuts do not belong in baked goods) nor do I do the streusel topping (too much effort).
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 eggs, beaten
1-1/2 cups mashed banana (5 medium)
1 cup sugar
1/2 cup cooking oil or melted butter or margarine
1/4 cup chopped walnuts
1 recipe Streusel-Nut Topping (optional)
1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7-1/2x3-1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture; set aside.
2. In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan(s). If desired, sprinkle Streusel Topping over batter.
3. Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7-1/2x3-1/2x2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent over browning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.
4. Makes 1 loaf (16 slices)
5. Streusel-Nut Topping: In a small bowl combine 1/4 cup packed brown sugar and 3 tablespoons all-purpose flour. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts.