Banana Bread

Banana Bread

I’m an amputee, but it doesn’t stop me from doing most anything I put my mind to, including baking. I love to bake, I just hate cleaning up the mess afterwards! But alas, I had a couple bunches of ripe bananas that needed to be used up and a hankering for banana bread. I searched around online and found several different recipes that sounded good, though there’s so many different ways to go about making it. So, I went about combining a few extra ingredients from a couple different recipes to make the following recipe. My bf (who’s a chef by profession) even rated it a keeper. Try it out and let me know what you think! I prefer the more dense, heavy loaf to something dry and tough.

Yield: 1 loaf

Dry ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
2 Tablespoons ground cinnamon

Wet ingredients:
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
3 overripe bananas

Optional:
You can add in things like black walnuts, chocolate chips, etc to your preference.

To make:
1. Preheat the oven to 350°F and lightly grease a 9 x 5 inch loaf pan. Set pan aside.
2. Combine dry ingredients in a large bowl. Set aside.
3. Mix together butter and brown sugar in a separate bowl.
4. Crack the eggs into a small bowl and wisk until evenly blended.
5. Peel and mash bananas. (I peel down one side and use a pastry blender to cut the banana into slices rather than mashing them as I like a bite of banana here and there in my bread).
6. Combine eggs with bananas and mix until well blended. (May look slightly lumpy, though this is okay.)
7. Make a well in your bowl of dry ingredients and add in the wet. Fold ingredients together just enough to moisten. When they’re all evenly combined, pour this over into the loaf pan. (You don’t want to overmix as this will cause the bread to be tough.)
8. Place the loaf pan into the oven and bake for 60 to 65 minutes. Insert a toothpick into the center of the loaf and if it comes out clean, the bread is ready. (I took mine out when there was still a slight bit of dough on the toothpick as it will continue to cook for a short while when removed from the oven.)
9. Remove from the oven and let cool off for 10 minutes. Then turn this out into a wire rack. Cut them into pieces right before you serve. (Tastes better after it has set for a day to let the banana flavor blossom.)