crumbly banana bread
Going clubbing with my girlfriend and her boyfriend was a lot of fun. I helped her appreciate her relationship while she helped me appreciate my singleton life. However, the not so fun part is always the day after: a day long hang over on 2 hours of sleep, and a sprang ankle from going crazy jumping over a couch while drunk. I went through Sunday like a zombie. No creative activities today I said to myself. Following a recipe is all that I could do.
“Bananas are the king of fruits.” That was a line from a Miyazaki anime that I can’t remember the name of. Bananas are my comfort food. I almost always have bananas around the apartment. When Mom dropped off more this morning, I have an excess. Time for banana bread! I’ve been making banana breads for years but they were always somewhat unsatisfying. They were more like banana cakes. I pondered why people called it a bread if it was so cakey. Just because it was a loaf? It finally dawned on me that you weren’t supposed to use a mixer to make banana breads. Today, I made my banana bread with the least amount of hand mixing possible. It turned out to be perfect in its less perfect form! Crumbly, rustic, and gooey with banana chunks.
I’m not sure since when, my pictures of food started to look prettier than the actual food. (By the way, it’s so ironic to have the bread on my lemon drop cocktail plate. That drink got me in trouble last night I think. hehe) I’ve gotten high praises for the banana bread today, so I’m sharing the recipe from Better Homes and Gardens:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 beaten eggs
- 1 1/2 cups mashed bananas (5 medium)
- 1 cup sugar
- 1/2 cup cooking oil or melted butter or margarine
- 1/4 cups chopped walnuts
- Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7 1/2×3 1/2 x 2-inch loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and 1/4 teaspoon salt. Make a well in center of flour mixture; set aside.
- In a medium bowl combine eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan(s.
- Bake in a 350F oven for 55 to 60 minutes for 9x5x3 inch pa, or 40 to 45 minutes for 7 1/2×3 1/2 x 2-inch pans, or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.