Monday, June 14, 2010

This bread is bananas...B-A-N-A-N-A-S

There really is a Facebook group entitled "Gwen Stefani taught me how to spell B-A-N-A-N-A-S"...

I'm not a member, and that song drives me crazy. And I probably just got it stuck in my head after typing that as the title of this post, HOWEVER, something HAD to be done with the over-ripened bananas hanging out on my counter top. Banana bread was the only reasonable solution.

Simply Recipes is one of my favorite food blogs to frequent...I've cooked many recipes that Elise has posted including chile verde (which I absolutely adore), carnitas, and albondigas soup. This was the first time I tried a baking recipe from Elise, and I made a few minor alterations of my own in the interest of my own personal health goals. What follows is Elise's recipe (that she got from a friend) with my deviations in italics.

Banana Bread

3-4 ripe bananas, smashed
1/3 c. melted butter - I used Smart Balance
1 c. sugar (can easily be reduced to 3/4 cup) - I did that
1 t. vanilla
1 t. baking soda
Pinch of salt
1 1/2 c. all purpose flour

Preheat the oven to 350 degrees. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered (I sprayed the pan with canola oil) 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

The result:

Hopefully this glorious aroma will linger in my home long enough for the potential buyers coming to see it from 4-5 this afternoon can still smell it!!!!

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