Saturday, March 08, 2008

My first successful banana bread

Often, my banana bread is mysteriously dry despite following directions in several different recipes. Perhaps my bananas were never ripe enough. Well, this time, I had four small bananas with plenty of brown spots -- ready for baking. I pulled out the Kona Inn Banana Bread recipe from "Fanny Farmer's Baking Book," halved the recipe, substituted butter for the shortening, omitted the walnuts, and came out with a really nice moist and sweet banana bread in a little over an hour. Yum!

Try it here:

Preheat oven to 350 degrees F. Grease and flour an 8-inch loaf pan.

In one bowl, whisk together:
1 1/4 cups flour
1/2 tsp salt
1 tsp baking soda

In a larger bowl, blend with an electric mixer:
1/2 cup (1 stick) butter at room temperature or slightly softened
1 cup sugar
4 small ripe bananas, mashed
2 slightly beaten eggs

Add dry ingredients to wet and stir just until the dry ingredients are fully incorporated. Pour into prepared pan and bake for 65-70 minutes or until a bamboo skewer or toothpick comes out clean after inserting it into the center of the bread. Turn out onto a cooling rack. Wait a few minutes before digging in.

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