Tuesday, October 12, 2010

Tasty Tuesday!

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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!

Banana Bread

12 T butter, unsalted at room temperature
3/4 c granulated sugar
1 1/2 c brown sugar - divided
3 eggs
4 bananas
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!


Unknown Mami October 12, 2010 at 4:35 PM  

I just love banana bread.

Steph October 14, 2010 at 12:05 PM  

I am with you once there is a brown spot I am down no banana eating for me !

Anonymous October 14, 2010 at 9:13 PM  

Mmmmm I should share my recipe with you, too...just made it last week. Includes buttermilk, which I highly recommend. JU

Michelle October 14, 2010 at 9:32 PM  

Unknown Mami - Ohhh so do I! So yummy :) And ummm we can pretend it's healthy?

Steph - Phew! My husband insists it's just me. I'm doing my best not to pass it to the wee ones, but we'll see how that goes as they get older.

Jen - Yeah but that means I need to keep buttermilk on hand. I have so many recipes that call for it, but ... oh wait, then I *should* keep it on hand, huh? btw, do you notice no nuts in the recipe? :)

septembermom October 17, 2010 at 12:55 PM  

I wanted to find a good banana bread recipe. Michelle to the rescue once again!!

Michelle October 24, 2010 at 11:00 PM  

Kelly - It's a good one. The wee ones want to make it again. Now. And I just might tomorrow!

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