Banana (no nut) Bread

I believe the unseasonably warm Seattle weather earlier this month caused my bananas to ripen faster than I would have liked. (I made this recipe in early June) What’s to be done with ripe bananas other than make banana bread? However, I didn’t have nuts on hand, and most recipes I saw were for banana nut bread.

But then I found this recipe from my alma mater, The State News. I was interested to see the recipe was attached to an article about banana bread being a healthier snacking alternative. Really? Healthier than what? With butterbutterbutter? It wasn’t like this was a Cooking Light banana bread recipe… Healthier than Twinkies and Sour Patch Kids, perhaps. You can read the comments below the story if you want a more biting, condescending version of my critique.

I figured I’d give the recipe a whirl, even if the health information wasn’t exactly correct and even if the recipe was snagged from the Food Network.

Banana Bread

1 cup of sugar
8 tablespoons unsalted, room-temperature butter
2 large eggs
3 ripe bananas
1 tablespoon of milk
1 teaspoon of ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

The oven should be preheated at 325 degrees and a 9×5×3-inch loaf pan needs to be buttered.

The sugar and butter need to be creamed together in a large mixing bowl until light and fluffy. Each egg then needs to be added one at a time and beaten into the mix as they are added.

1. In a separate bowl, the bananas need to be mashed with a fork. Then, mix in the milk and cinnamon. In another bowl, mix the flour, baking powder, baking soda and salt.

2. Stir and combined the banana mix to the creamed mixture, then add the dry ingredients, mixing until the flour disappears.

3. Once everything is mixed together, pour the batter into the pan and bake for one hour. Use a toothpick to determine if it’s cooked entirely. Poke the bread in the center with a toothpick. If it comes out clean, then it is finished. Allow the bread to cool for 15 minutes before removing bread from the pan and slicing.

Notes:

  • I’m still interested in if you think it “counts” as a newspaper recipe when the newspaper snags the recipe from another source. For more of my musings on this topic, read this earlier post.
  • I didn’t get any pictures of the bread. Whoops. But it looked like pretty much every other loaf of banana bread that has ever been baked in the history of humankind, so you’re not really missing out.
  • I thought the bread was rather bland when I ate it the morning after I made it, but Toby really loved it and was sad that I took half the bread as a thank-you gift to a school that let us observe their reading classes.
Teacher Resource Room at Adelaide Elementary -- we hope you enjoyed the bread!

Teacher Resource Room at Adelaide Elementary -- we hope you enjoyed the bread!

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Published in: on June 29, 2009 at 5:55 pm  Leave a Comment  
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