Saturday, June 28, 2008

Banana Bread

Preheat oven to 350 degrees Fahrenheit
Grease a standard bread pan (approximately 8.5" x 4.5")

1 & 1/3 C all-purpose flour (whole wheat can be substituted for up to 1/3 C)
3/4 t salt
1/2 t baking soda
1/4 t baking powder
5 & 1/3 T unsalted butter, softened
2/3 C sugar
2 eggs
1 C mashed ripe bananas (~ 2 large bananas)
Optional: 1/2 C chocolate chips or nuts; cinnamon, allspice, nutmeg

Mix dry ingredients, set aside
Beat butter and sugar together
Add flour mixture
Add eggs
Mix in bananas

Pour into prepared pan.  Bake for 50-60 minutes, or until a toothpick comes out clean.  Let cool in the pan 5 minutes, then turn out to cool completely on a wire rack.
- From the Joy of Cooking -

Some of my earliest memories are of baking cookies with my mother in our kitchen in the house on Cedar Ridge.  Chocolate chip cookies, and I got to lick the whisks.  During my teenage years I made my way through Mrs. Fields cookie recipes, much to the delight of my family and friends.  In college I started experimenting with pizza dough, though it would take a few years and a powerful stand mixer to achieve proficiency with yeasted bread.  

One of my favorite recipes of all-time is for banana bread from The Joy of Cooking.  It's simple, the list of ingredients is short, and it's perfect for breakfast, a snack, or dessert.  One loaf rarely lasts a week in our house.


4 comments:

eva said...

Love that you have a blog. I'm looking forward to your recipes -- though I'd love some more savory ones! (You know my salt tooth!) :)

Rebecca said...

ooo! I would love to have a reprint of that dessert photo, Mom!

And I will most certainly post some savory recipes before too long, Eleeza. :)

Rachel H. said...

Welcome to the blogosphere :)

I will be stopping by often to see what you are making!

Will you be in Irvine in July by chance? I'm heading home on Friday and will be there 'til the 24th.

Unknown said...

Me encanta el pan de plátano!!

Is that beautiful Abigail reflected in the mirror?

This is a great idea, Rebecca! The Spanish omelets are amazing now with my new Zimbas' pans!

Besos

Sonia