|perfectly browned banana bread|
I woke up to the most beautiful Saturday amidst our weird winter this year and I felt like baking. Go figure...I was leaning towards bread but failed to find any yeast in our dry pantry and then I remembered buying really spotty bananas and decided on banana bread instead! YEAH! I love banana bread and wonder why I don’t make it more often...perhaps it is the lack of mouths to stuff...and the cries of “oh dear...you’re baking some more? I’m going to grow 2 bellies!” Well, I can’t blame you if you can’t resist...they are good... hah!
This is a simple recipe, it also gives out the most marvelous aromas of sweet banana and hints of almond and vanilla throughout your house. It is divine! I managed to get this recipe from T’s aunt’s friend. I had the opportunity of hoarding her recipe binder equipped with my pen and pad of paper, during T’s cousin’s birthday celebration a few Sundays ago. I ended up with 5 recipes until my hands and procedures were pretty much illegible. And I’m not particularly proud with my penmanship either...but I’ll try and work on that in my own private hour. Anywhoo...so if you have some extremely overripe bananas please don’t throw them out! Make banana bread!
|I just had to show you this gorgeous bunch of dill I got at a local farm...it smelled so fresh and divine!|
Best Banana Bread
3 ripe bananas
1 C sugar
1.5 C flour
1/4 C melted butter
1 t baking soda
1/2 t salt
Preheat oven to 325F
Mash bananas with fork, add egg and mix.
Add butter & dry ingredients and mix well.
Bake for 1 hour 15 minutes. Test with a skewer it should come out clean.