I've got something yummy to share with you.
I love this recipe because its reliable, delish, and it requires very few super common ingredients so I can usually make it at any time and succeed in using up those bananas that didn't get eaten during the week.
I call this Nana Pat's Banana Bread because my dear friend Pat gave me the recipe. She was really supposed to be related to me, but it took us until adulthood to meet... crazy huh? Must be some sort of snaffoo. We've known each other for about 15 years and how ever long it took us to meet is worth it because she is like family and I love her to pieces. She is one of the kindest most selfless people I know and I know God put her in my path because she is so remarkable and he knew I would need a Nana Pat. Once I had kids, my kids began calling her Nana Pat and so thats who she is to us - Nana Pat. I think about her every time I make this bread- and lots of other times too!
We Love you Nana Pat!!!
Step one - Make some coffee for goodness sake!
a.) you'll want some with your yummy bread
b.) your bread will likely turn out best if you are thinking straight which happens post coffee in our house
Now the recipe - The measurements I'm giving you are for a single batch but I have 6 bananas that I need to use up so I'm doubling everything as I make it and the photos reflect the quantities of a double batch. So if you make this bread and it looks like less thats fine - it should be.
3 ripe bananas - I use very ripe - as in tomorrow they hit the trash can ripe. They are super sweet and best for the bread.
1/2 cup room temperature Butter also called 1 stick of butter - I'm a big advocate for butter -In fact if you work for the butter industry and would like a spokes person, I'm available... AS IF butter needs an advocate!!
I digress- skip the fake stuff and bake with real BUTTER!
1 cup Sugar
2 Eggs
(disclaimer - the next 3 ingredients are how the recipe is written however not how I made it... I had begun making this recipe that's so great because I always have these simple ingredients on hand and only after cracking the eggs and creaming the butter and sugar did I realize that I was OUT of All Purpose flour! ugh! I'm giving you the right recipe and the way I made it so as long as you have flour of either variety you can still make this bread)
oops!
1/2 tsp. salt
1 tsp baking soda
2 cups all purpose flour
you can add nuts if you like - I don't bother. Thats it.
Pretty simple huh?
Since I was out of AP Flour I skipped all three of the above ingredients and used Self Rising Flour. Self Rising has the salt and soda already incorporated so if you use Self Rising flour leave out the salt and soda and the conversion is equal to what is called for in All purpose. mmmkay.
So then I got to thinking that since one of the reasons I love this recipe is its simplicity maybe I should just make it this way all the time. That reduces the ingredients list to
3 bananas
1 stick butter
1 cup Sugar
2 eggs
2 cups Self Rising Flour (and I like to add a touch of vanilla, but its optional)
Mash up your bananas - They look pretty gross from here on.
Stir in Bananas and then add your dry ingredients and mix well.
Put all of this in a pan that has been sprayed or greased with oil and then dusted in flour.
Bake at 350 degrees for 60 min.
My double batch yielded 1 large loaf, 1 medium loaf, and 12 muffins. I like to do it this way because the loaf takes an hour to cook and I'M HUNGRY! So the muffins are done in about 17 min. and we can all chow down and enjoy the loaves over the week as a quick bite before work and school. If I were making a single batch I would do a small loaf and muffins for the same reason.
Near Instant Gratification.
Tip for the loaf- when you have about 20 min left put a piece of tin foil over the pan (don't wrap it just use it as a sheild) to keep the top and edges from getting too dark. The 40 min mark is the magic number.
Voila'
ENJOY your bread and your day!
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