Saturday, March 7, 2009

high altitude banana bread

I made a triple batch of this banana bread here.... try it yourself!! :)
I was looking for a higher-altitude version, and I think it turned out okay. I put two in baggies, and the third in another baggie and walked around in staff housing in flip flops and capris in thirtyish degree weather until I found Gay and Christine and gave them the third loaf (along with the rest of my skim milk)
This bread also went to MEXICO with us, and it is very tasty toasted with peanut butter

Banana Bread Recipe

Ingredients

  • 3 or 4 ripe bananas, smashed
  • 1/3 cup melted butter
  • 1 cup sugar (can easily reduce to 3/4 cup)
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups of all-purpose flour

Method

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

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