Spring is supposed to be here. 60-70 degree weather, outdoors, windows open. Nothing puts a damper in my springtime mood than snow! Indoors and looking around my kitchen, what to do? Clean? Uh… well I suppose cleaning out the fridge and pantry might count, right?
Ripe bananas = banana bread.
This is probably the simplest recipe I could find for banana bread off of the epicurious website. It’s a great basic recipe that you can doctor up with added ingredients like chocolate or peanut butter chips. I tried using wheat flour and thought it came out a little too “germy” for my taste. The rest of the family seemed to like it. It’s a good, moist recipe, but to satisfy my tastes, I think next time, I’ll try doing a 50/50 blend of wheat and regular flour rather than 100% wheat. Plus, I like my banana bread really sweet, so I’m thinking I’ll try adding more bananas than called for to see how it goes.
Dubbed as Aunt Holly’s Banana Bread. I don’t have an Aunt Holly, but I’ll gladly adopt the one who came up with this recipe! 🙂
- 3 to 4 ripe bananas
- 1/4 c melted butter
- 1 c sugar
- 1 1/2 c flour
- 1/4 tsp salt
- 1 egg beaten
- 1 tsp baking soda
peanut butter chips
nuts of your choice
Preheat oven to 350F. Mash the bananas in a bowl. Add all the remaining ingredients and mix well with a wooden spoon. Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes. Slice and Serve.
Such an easy recipe! Made the house smell fantastic and made an otherwise “boring, inside” weekend, productive!