When Life Hands You Bananas...

Monday, January 6, 2014

I always thought that the first recipe I posted on here would involve the word "sprinkles"

Probably more than once. 

Something flashy and sweet, like "sprinkle covered chocolate sprinkle cheesecake raspberry cookies....with sprinkles".    But life, apparently, was having none of that. 

I awoke this morning to the sound of "Lily, NO!" and the sight of my husband carrying our ten pound white fuzzball of a dog across the room.  (This was not so unusual, since our dog has a "personality"... a.k.a. she probably thought her name was "No! No!" for the first six months we had her.)  Then, five minutes later, I hear a loud sigh and the sound of the shower running.   Naturally, I was intrigued.  

A few seconds later a sopping wet dog streaks into the room, chased by my suit-and-tie-clad husband, who informs me that this morning she decided she wanted to do her morning 'business' ON OUR BED.   Even better, when my husband brought good 'ol "No! No!" outside to finish up, she proceeded to do so, then SIT IN IT in the snow.   

I just realized that not only does my first post NOT involve sprinkles, it also involves animals and poo.   What a stellar way to kick off a blog.  (Any six-year-old boys out there who follow me probably think this is the most awesome blog ever).  

Let's just say my poor husband was having a rather rough start to the day.   So I decided to be a good wife and bake him some warm banana bread for him to come home to.    *Pats self on back*

Ya'll, if you're having a rough day, THIS is the bread to make.  Moist and rich, it is packed with bananas and the perfect mix of savory and sweet.   Even better, the taste improves with time, so it's the perfect recipe to make a day or two ahead of time, although after you taste it I can't guarantee that it will be around that long. 

Best Ever Banana Bread

2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/4 cup mashed overripe bananas (about 5-6 medium)

Preheat oven to 350 degrees.  Grease a 9x5 pan.  (Note:  These also make great muffins or 3 smaller mini loaves, just adjust the cooking time accordingly)

In a large bowl combine flour, baking soda and salt.  

In a separate bowl cream butter & brown sugar.   Stir in eggs and bananas. 

Stir banana mixture into flour mixture, until no pockets of flour remain.   There will probably be lumps of bananas left - this is good!  They will bake down in the oven and help keep the bread moist for days.   Pour mixture into prepared pan(s).

Bake for 60-65 minutes (for large loaf) or 25-35 minutes for smaller loaf pans.   They're done when golden brown on top and a toothpick inserted into the center comes out moist but clean.    Let cool 10 minutes, then turn out onto a wire rack to finish cooling.

Slather with butter, honey butter, or just eat plain.   Try not to eat the whole loaf at once... or at least hide the evidence if you do.  

share this on »
Add a comment »

Leave a Reply