More often than I would like to admit, I hesitate to enter the kitchen for the fear of dealing with the aftermath – cleaning the dishes, floor, oven etc..This week was particularly long (traveled for the first time for work) and when I came back from work on Friday, I noticed that my daughter was lying in wait armed with a couple of over-ripened bananas and I knew exactly what she had in mind – Banana bread.
While cooking was the last thing on my mind, the idea of warm Banana bread was enticing along with with the fact that it was a great opportunity to connect with my munchkin after almost a week. The recipe I followed has been adapted from the blog – Simply Recipes and is easy, straight forward and you can’t wrong unless your baking soda is more than 6 months old. The end result was a moist, mildly sweet Banana bread that you can have as breakfast, an after school snack or warmed up and served with some vanilla ice-cream for dessert.
- 1 1/2 cups multipurpose flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- a pinch of salt
- 1/4 cup walnuts or semi-sweet chocolate chips
- 2-3 ripe bananas peeled and mashed
- 1 egg well beaten
- 1/3 cup butter melted
- 1/2 teaspoon vanilla extract
- Cooking spray or butter to grease the loaf pan
- Preheat the oven to 350°F. Grease a 4x8-inch loaf pan with cooking spray or butter.
- Mix all the dry ingredients - flour, sugar, walnuts, baking soda, and salt till they are combined.
- In a mixing bowl, mash the ripe bananas until smooth. Add the melted butter, vanilla extract, and egg and mix them well. Add the flour mixture and mix them in till they are combined.
- Pour the batter into the greased pan and bake for 50 - 60 minutes until a toothpick inserted in the center comes out clean. (I checked at the 50-minute mark and the banana bread was done)
- Remove from the oven and let the bread cool in the pan for a few minutes before transferring it on a wire rack to cool completely.
- Use a serrated knife to cut the bread into slices.