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Easy Banana Bread

October 13, 2011

Over-ripe bananas, a craving for sweets, and time to spare inspired me to take this on. I’m usually looking for a recipe that’s easy and delicious (as seen here and here), and fortunately, I actually had the ingredients (which is rare).

Banana Bread – something I have never made before.

During this time of year, my mom usually makes homemade Pumpkin Bread. She actually spends the time to grind real pumpkins (crazy, I know). Of course, her bread is always the best (and incredibly moist), so I figured it would be stupid of me to even attempt to compete with her.

So I settled on Banana Bread.

I searched for the kind of the recipe that used all the ingredients I already had, because nothing’s worse than starting to bake only to realize you’re out of a key ingredient. (It always turns out that the thing you’re missing is something you really need).

Luckily, I found this recipe (here).

Especially for baking, I always read the recipe all the way through several times before starting. This helps me decide how to prep – what should I measure out first, what ingredients should go in each bowl, etc. I have found that by reading the recipe all the way through first, rather than as I go, makes it less stressful and the process more efficient. And it’s less likely that I’ll screw it up.

 

 

The batter was relatively easy to make. I used an electric hand-mixer, since I wanted the chunks of the bananas to stay in-tact (it’s a nice little surprise). Prepping, mixing and pouring took me about 15 minutes.

 

 

After 60 long minutes, it was finally done baking. (time goes by extra slow when something that smells this good is filling up your house)

 

 

I let it cool while eating dinner, and it was perfectly ready afterwards. I recently bought some fresh Apple Butter from a local farmer’s market, so we slathered it on.

DEEEElish! I’m willing to bet it’ll be equally good (if not better), with regular butter as well. There’s just something about sweet and salty that gets me every time…

 

 

P.S. Make sure the bananas are EXTRA ripe (meaning: almost black). Although the bread came out delicious, I feel it would’ve been even more moist had the bananas been super mushy.

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9 Comments leave one →
  1. Hope permalink
    October 14, 2011 11:39 am

    Yummmmmmmmmmmmmmmmm! Calories?? I need some too*

    • October 19, 2011 3:46 pm

      relatively low cal since there is NO vegetable oil! but I must admit, it’s not as moist… there’s always a downside to healthy eating :)

  2. Hope permalink
    October 14, 2011 11:38 am

    Yummmmmmmmmmmm! Looks great to me!

  3. October 14, 2011 9:25 am

    Making banana bread is so much fun! You should try adding chocolate chips, preferably dark chocolate – makes it even yummier.

    • October 19, 2011 3:46 pm

      well i love me some chocolate, so i’m definitely trying that next. thanks for the tip!

  4. Erica permalink
    October 14, 2011 9:19 am

    Looks great good job!!!

    • October 19, 2011 3:47 pm

      thanks – i’m making another batch this week.. it doesn’t last very long around here :)

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