Ok, so just so you know this was my first attempt at baking banana bread. (I know, where have I been?) This was not my first attempt at using my oven. However, as of late, the toddler, who will be 16 months tomorrow, likes to try and open the oven while things are inside of it. You know, COOKING. So, I thought I would be so smart and “close” the oven with the “lock latch” feature. Little did I know this is meant for CLEANING the oven and actually TURNS IT OFF every time it’s enabled. So, at some point in time during the HOUR long bake fest of my banana bread, I accidentally turned my oven off. I realized this at the 60 minute mark and tried to fix my undercooked issue the best I could. Here are my results.
The freaking thing TASTES like heaven, it just looks rather pathetic in the middle. I have had to cut out the very middle of the loaf, since it still has an overly goopy texture that tastes more like BATTER. Goobed banana batter. Other than that, the edges are SO moist (Terrible word), but it’s true. If I could get the inside to bake all the way through AND have the outside just as perfectly MOIST (creepy), I would win the banana bread lottery.
I think making banana bread trumps any bread I have ever purchased at Peet’s Coffee. So, from now on, I will make my own. I think you should too. Here goes.
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
1/4 cup of pecans or any another preferable nuts (of course, optional)
No need for a mixer for this recipe. (Score!)
Preheat the oven to 350°F (175°C). 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 (or “cooking sprayed”) 4×8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
(recipe courtesy of a gal friend of mine, Sharleen.)
Oh, and make sure you do not turn your oven off while cooking.
And just so you know, this is who I am up against while I am slaving away with an easy recipe in the kitchen. Clearly, mistakes can be made with this darling hunk of mini-beef.
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