Had a request recently for our banana bread recipe. Here goes:
Pre-heat oven to 350F.
In a large bowl, mix:
3-4 ripe smashed bananas (we sometimes use frozen ones too)
1/3 cup canola or coconut oil
1/2 cup sugar (we’ve cut this down from other recipes already)
1 egg (pre-beaten)
1 tsp vanilla
1 tsp baking soda
Pinch of salt
1 1/2 cup all-purpose flour
Typically I mix each item before I add the next item. We usually sift the flour into the bowl and mix it in every 1/2 cup. A tip: we typically use a wooden spoon to mix this recipe.
Pour the batter into a prepared baking device. We typically use one large loaf pan or we have a set of 4 smaller loaf pans that we really like too. You could use almost any baking device for your banana bread.
For the bigger loaf pan, it takes about an hour at 350. For the 4 smaller pans, we test the bread after more like 20-25 min. You are looking for a toothpick to come out dry.
Some folks like to add things to their banana bread. We often like to add raisins. Sometimes we’ve added nuts too. Really just add whatever you want – banana bread is pretty easy & a great snack.
Just one tip for banana bread. It travels really really well. I’ve baked a loaf and taken it to a conference to be eaten in the hotel instead of the hotel breakfast. We’ve baked the little loafs and taken 1-2 of them on a plane ride with us. Banana bread also does really well on road trips. Often we will spread peanut butter or honey all over a slice and call that a nice snack. You can also freeze banana bread. I don’t personally like doing that (just something about the texture) – but, I know plenty of folks who do.
I think the best part of banana bread for me, aside from the smell when it is baking, is that it is good at any time of year. We don’t make this in any particular season more than any others.
Here are the original recipe cards we had sent to us – you’ll notice some extra notes/comments & other differences:
What sorts of things do you do with banana bread? How is your recipe different?
Posted in Food, Recipe
Tagged baked good, baking, banana, banana bread, Bread, cooked bread, cooked breads, cooking, Easy Recipe, food, Recipe, Vegetarian
That is our mantra right now.
We have done a great job preserving food, finding amazing deals on local meat, and cooking amazing things… and then freezing all of it! The problem is that we forgot to eat it!
Contents of our freezer currently include:
- Ham steak from a local pig farmer
- Two sets of pork chops from two different local pig farmers
- Beef soup bones from a local beef farmer
- Ground beef galore from two different beef guys
- A package of bacon
- A package of local Italian beef sausages
- packages of soy sausage
- at least 5 pieces of amazing salmon (including two full fillets)
- a gallon of cilantro
- a quart of basil
- about 30 egg whites in quart bags (don’t ask)
- 3 gallons of frozen blueberries
- 2.5 gallons of frozen bananas
- a few quarts of frozen strawberries
- two quarts of frozen raspberries
- a few quarts of frozen mango slices
- an assortment of homemade sorbet
- at least 4 quarts of various vegetable and meat stock
So, while it is awesome to have all of this (and more) — it is frustrating as some of it is from last season (or the season before…) ! We forgot to eat some of this stuff! The thing that must go the soonest is actually the various sorbets. I’ve discovered that some of those are actually two years old…
What makes things hilarious is that we just bought some lamb a few weeks ago – ate that within two days. Then we got some more lamb from a friend – ate that over the past weekend. Notice a trend there?
Welcome to operation ‘eat through the freezer.’ I’m currently melting a few tubs of the homemade sorbets to include in smoothies – or eat like one might eat applesauce. I did this last week with some strawberry rhubarb sorbet and it was amazing. Next up is some peach cardamom I think.
How do you ensure you don’t have food spending eternity in your freezer?
Posted in Food, Who I am
Tagged beef, eating, food, freezer, lamb, local, pork, preserving, Salmon, vegetables