Banana Quick Bread

Time seems to fly when you buy a bunch of bananas.  It only seems like a couple of days ago that I brought home these ever-so-slightly green bananas.  Look at them now!  Perfect for banana bread!

I don’t know how many times I have made banana bread over the years, but for some reason, the ingredients and their proportions just never seem to stick in my head.  Thank goodness for having my cookbook handy!  I gathered everything up, then got to work.  First there were the dry ingredients into the first bowl — flour, baking soda, baking powder, cinnamon, and a pinch of salt.

On to the bananas!  I was pleased to see that they looked much better on the inside than the outside.  Nary even a bruise!  Well, for the time being anyway.  They soon met with the flat side of a wooden spoon and became banana mush.

To the banana mush, I added some sugar, cooking oil, and an egg.  That got mixed together until well incorporated, and then in went the dry ingredients.

Now, the recipe says that you should add the wet to the dry, but for some reason, I always put the dry ingredients in a smaller bowl than the wet, which makes me think I would overflow the smaller bowl trying to put it all in there.  So, the dry goes into the wet.  Whatever.  So long as you get the wet and the dry mixed together, it’s all good in the end.  Just don’t over mix it or your banana bread will get tough.

I poured the batter into a greased loaf pan, dropped the baby ever-s0-gently a couple of times to make sure all the air bubbles were out of it, and popped it into the oven for 53 minutes.  (The recipe says 50-55 minutes, so I went for the middle of the road.)  When a toothpick comes out clean, it’s time to take it out of the oven!

I turned the bread out of the pan after a couple of minutes and let it cool on a wire rack.  I couldn’t wait for it to cool entirely before cutting into it and giving it a nice pat of butter.  I swear that my family can smell the aromas from my kitchen from clear across the valley.  My parents just so happened to call and stop by tonight and, of course, took home some banana bread.  I was smart enough to at least keep some of the fruits of my labor this time!

Banana Quick Bread

(Taken from Better Homes & Gardens Limited Edition 2000 New Cook Book)

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon (I use more like 1/2 teaspoon)
  • 1 egg
  • 1 cup mashed bananas (3 medium, but I usually add one extra, so I used 4)
  • 3/4 cup sugar
  • 1/4 cup cooking oil
  • 1 teaspoon finely shredded lemon peel (optional, I omitted)
  • 1/2 cup chopped walnuts or pecans (I omitted these too)

Directions:

  1. Preheat oven to 350F.
  2. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside.  In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and 1/8 teaspoon salt.  Make a well in the center of dry mixture; set aside.
  3. In another bowl, combine the egg, bananas, sugar, cooking oil, and, if desired, lemon peel.  Add egg mixture all at once to dry mixture.  Stir just until moistened (batter should be lumpy.)  Fold in nuts.
  4. Spoon batter into the prepared pan.  Bake in a 350F oven 50-55 minutes or until a wooden toothpick inserted near center comes out clean.  Cool in pan on a wire rack for 10 minutes.  Remove loaf from pan; cool on rack.  Wrap and store overnight before slicing (if you can.)
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