Two Aquaphor Wonder Sets here
Disney Live! Presents Mickey's Magic Show tickets here
E is for Ethics children's book here
Precious Moments here
I was looking through my recipes the other day, and I realized that I somehow left off one of my favorites. It's one of the first recipes I ever felt comfortable with - and probably the first recipe I followed that I tweaked to make my own.
I make it frequently around here for one reason. Tell me I'm not the only one with this problem?
I'm a person who thinks that a banana looking like this is too ripe to eat.
I like my bananas firm and somewhat bitter. Once they turn yellow, they're too sweet for me. That means I generally have one to two days to eat whatever bananas I buy. Otherwise, it's banana bread time!
12 T butter, unsalted at room temperature
3/4 c granulated sugar
1 1/2 c brown sugar - divided
1/2 t baking powder
1 t baking soda
1 t salt
3 c flour
In a large bowl, beat the butter, granulated sugar and 3/4 c of brown sugar on high until it is lightened in color and texture and has startedd to come back together again.
Add the baking powder, baking soda, and salt and mix until thoroughly combined. Add the flour and blend until it is integrated. In a separate small bowl, lightly beat your eggs, then slowly add them to the other mixture.
Add your very ripe bananas to the mixture, and mix again. I don't mash mine before I put them in, as I find that that the beaters in the mixer smash them up to just the right size as it is. I like my bread to have a few larger pieces in it as well as the mash throughout.
Grease two loaf pans (seriously, why make a single loaf? It's never enough, but almost all quick bread recipes seem to make only one loaf). Split the batter between the two loaf pans and sprinkle the remaining 3/4 c of brown sugar atop the loaves before placing them in the oven.
Bake at 350 degrees for an hour, making sure you check the centers with a toothpick before taking them out. Let them cool for five minutes, then turn out onto a cooling rack and let cool completely.
Enjoy this and more with Tempt My Tummy Tuesday hosted on The Well today!