Monday, May 26, 2014

Banana Bread


The hubs and I sat down to watch some TV yesterday evening. With 10 minutes remaining in an episode of "House" on Netflix, my husband paused the show and asked when the banana bread would be ready. I said as soon as the show was over I would start it. He was horrified. Apparently he thought it was already baking, and was only watching TV to wait for the bread! He still got his warm banana bread last night, and he and our son are taking more on their climbing trip today.

This is the recipe that became the Banana Pear Bread last year, but here it is in it's original form.

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

Directions
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack. Spread a generous layer of butter on the top of the hot loaf and sprinkle with cinnamon sugar. Cool completely before slicing.

Makes 1 loaf. Store in the refrigerator wrapped in foil.


linking up with Made by You Monday




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