Saturday, August 18, 2012

A Family Recipe



I've mentioned my Auntie M a few times here. Over the years, that woman has taught me many a valuable thing. While I recognize and appreciate all of the important lessons I've learned from her, I will say that one of the most treasured nuggets of wisdom she's passed on to me has been The Banana Bread recipe.

I adore carbs, so naturally I adore banana bread. I like it simple- no walnuts, no chocolate chips, and for the love of all things delicious NO DRIED FRUIT. Seriously, who puts raisins in banana bread? Naasty. That's why I love Auntie M's recipe so much- it's just banana bread. It might be due to nostalgia, but I happen to think it's the best banana bread out there. Of course, the walnut/chocolate/fruit crowd might disagree...

 The Banana Bread

Preheat the oven to 325 F

3/4 C Sugar
1/2 C Oil
2 Eggs
2 C Mashed Bananas (3 very ripe bananas)
1 3/4 C Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp vanilla

Ready for this? Add it all into your KitchenAid, and mix it together until combined. Bam. Done. Well, except for the whole baking part...

Grease and flour a standard loaf pan, and pour in the batter. Now, I know I went on a mini-rant about add-ins to banana bread, but technically this isn't an "add-in", it's more of an "add-on": mix together 1/4 C Flour, 1/4 C Brown Sugar, 1 TB Cinnamon, and 2 TB chilled, cubed butter. Sprinkle it on top of your batter and pop it all in the oven for 50-60 minutes:


Check your bread around the 50 minute mark. I leave mine in for a full hour, but that's because my oven doesn't always like to be a team-player. When a knife inserted in the center comes out clean, your bread is ready:



Take it out, let it cool a bit, and then slather a piece with a little butter and dig in. Make sure that you cover the bread with plastic wrap or aluminum foil so it doesn't dry out, especially after slicing into it!

Can I just say how excited I am to have banana bread for breakfast every morning this week?

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