“better than Cakelove”
Or so says a co-worker of my banana bread. I didn’t take photos because I’d forgotten just how fast and easy it was to assemble, and then I found out the light in my oven has gone out, still, at the rate it’s going, there may not be any left by the end of the day and that was the whole point of bringing it into the office. That and getting rid of the overripe bananas before they started to walk around on their own. Recipe follows, I’m not a big fan of nuts in mine so I opted for chocolate chips this time, normally I leave filler out completely.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
| ½ cup butter, softened 1 cup brown sugar |
In a large bowl, cream together the butter and sugar until light and fluffy. |
| 2 eggs | Stir in the eggs one at a time, beating well with each addition. |
| 1 tablespoon vanilla extract 4 very ripe bananas, mashed |
Stir in vanilla and banana. |
| 2 cups all-purpose flour 3 teaspoons baking powder ½ teaspoon salt |
In a separate bowl, sift together flour, baking powder, and salt. |
| ½ cup chopped walnuts I used chocolate chips. |
Blend the banana mixture into the flour mixture; stir just to combine. Fold in walnuts (chips). |
Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of loaf comes out clean.
It’s tasty, I think I might have baked it a little longer than necessary, but the first two toothpick (angel hair pasta) attempts both came out goopy, so I kept going 5 mins at a time. I also used that “brownulated” sugar instead of the regular brown sugar. It’s just easier to deal with and I think my regular batch of brown was already a brick. The office mates certainly seem to love it. I just wish I’d remembered to take a photo this morning instead of my camera phone a few mins ago.
