bananabread

When I first started baking I wanted simple, easy recipes to follow. I sought out recipes that worked every time and that could be altered or added to without fear of complete failure. You see, every time I would psych myself up to actually bake my own dessert or bring home-made cookies to a potluck I would be reminded that, unlike cooking, baking was a science. I would end up with a knot in the pit of my stomach and give up the dream. Dropping by the local bakery was easily explained and no one was the wiser to my complete lack of skills in the science of baking. This banana bread was my first real success in baking and it is straightforward and simple – so simple in fact that you’ll be left wondering if you’ve forgotten an important step. The key to this loaf’s moist deliciousness is using frozen bananas that have been thawed and a bit of melted butter. You can embellish this bread with the addition of chocolate chips, walnuts or even poppy seeds but I prefer it unadulterated.

Ingredients:

4 previously frozen ripe bananas with all juices

1/4 cup melted butter

1 tablespoon vanilla extract

1 cup granulated sugar

1 1/2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon baking soda

1 large egg

 

Method:

Preheat oven to 350ºF

Put bananas in stand mixer or large mixing bowl and mix/mash until bananas are broken apart.

Add remaining ingredients to bowl and mix until combined.

Pour mixture into buttered 9″ loaf pan.

Bake in oven for 50-60 minutes, until toothpick inserted into centre comes out clean.

Rest on cooling rack.