July 15, 2010 by Dana
This weekend, Jake and I visited my friend, Nicole, in Plattsburgh. It was a trek (a 5 ½ hour drive), but it was so worth it. Nicole is one of my best friends from college, and although we don’t get to see each other nearly enough, when we do get together, we always have a blast! This weekend was no exception… It was full of margaritas, Mexican food, lake houses, homemade pizza and banana bread, and, of course, great company!
After Jake and I arrived at the house (and after I got jumped on by Nicole’s huge dog and screamed like a baby), we dropped our stuff into the guest room and Nicole and I wasted no time getting caught up. We talked for a while, and she gave me the grand tour of her new house.
In the kitchen, I noticed a bunch of overripe bananas sitting on the counter. Instantly, memories of the yummy care packages we used to receive in college flooded my brain. Freshly baked apple bread, banana bread, rhubarb pie, and other delicious treats were not uncommon in our little dorm room mini fridge. I glanced from the bananas to Nicole, and I knew we were thinking the same thing…. We need to make Banana Bread with those bananas!
So she whipped out her handy Better Homes and Gardens Cookbook, and we made some delicious Banana Bread!!
2 cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
¼ teaspoon salt
2 beaten eggs
1 ½ cups mashed bananas*
1 cup sugar
½ cup cooking oil
*The recipe calls for 1 ½ cups of mashed banana, but Nicole and I agreed that too much banana in banana bread cannot be a bad thing. We used all 6 of the bananas that she had, and I’m not sure how much it came out to in cups, but it was probably more like 2-2 ½ cups. We were right. It was not a bad thing at all.
1. Preheat oven to 350°F. Grease bottom and ½ inch up the sides of one 9x5x3-inch or two 7 ½x3 ½x2-inch loaf pans; set aside.
2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in the center of the flour mixture. Set aside.
3. In a medium bowl, combine eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir until just moistened (batter should be lumpy).
4. Spoon batter into prepared pan(s). Bake 55 to 60 minutes in a 9x5x3-inch pan, or 40 to 45 minutes in 7 ½x3 ½x2-inch pans, or until a toothpick inserted in the center of the bread comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely. Wrap and store overnight before slicing.
I must admit that we didn’t follow that last part. Wrap and store overnight before slicing? Are they asking us to exhibit some self control?? They can’t be. Not when the whole house smells like banana goodness.
So being the rebels that we are, we tried the banana bread hot out of the oven. The horror! The scandal! The… deliciousness!!!! This banana bread was sooo yummy warm out of the oven…. those Better Homes and Gardens Cookbook people have it wrong there. Trying this bread hot out of the oven? Nicole gives that idea a big thumbs up!!