Uffda! We are in a pickle, America! Let's bake some bread, shall we?
I buy too many bananas. When I eat a banana, it has to be in a certain stage of its lifespan. Not too green and not too brown. Inevitably, I end up with super-ripe bananas.
The only thing to do with over-ripe bananas is to bake some banana bread.
My go-to recipe has been and always will be the Better Homes and Gardens Banana Bread Recipe. I have been consulting the Better Homes and Gardens New Cookbook for well over 20 years and this is hands down the best banana bread these hands have put together.
So, let's get baking!
Gather the following items:
flour
baking powder and baking soda
salt
ground cinnamon
sugar
cooking oil -or- melted butter
1 egg
1 lemon
3 super-ripe bananas
1 large mixing bowl
1 medium mixing bowl
1 loaf pan
Step 1: Preheat oven to 350° F.
Step 2: Grease bottom of loaf pan and 1/2" up the sides.
Step 3: In a medium-sized mixing bowl place peeled over-ripe bananas.
Looks a lot like poo.
Well, that's nothing we haven't seen before.
Moving right along...
Step 4: Mash and mix bananas together well.
Hmmm...still looks suspicious...
trust me, best banana bread ever.
Let's keep on moving...
Step 5: Add 3/4 cup sugar. Mix until well incorporated.
Step 6: Add 1 egg and 1/4 cup cooking oil or melted butter. Mix well.
Step 7: In large mixing bowl, combine the following:
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/8 tsp salt
Step 8: Grate lemon peel into the flour mixture and combine well.
Step 9: Make a well in the middle of the flour mixture, pour the wet mixture into the flour well, stir until just combined.
Step 10: Scrape mixture into the greased loaf pan...
place in the pre-heated oven,
and bake for 40-50 minutes,
or until a toothpick comes out clean.
While the bread is baking, time to tidy up.
Step 11: Allow bread to cool on a rack.
Or don't and slather a hot slice with butter and stuff it in your face.
As the baker, you deserve it.
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