A real quick post. Yesterday a friend came over and dropped off some super ripe bananas (thanks Cathleen!), so of course it was time to make some tasty banana bread. This is a super simple recipe that is easy to whip up and get in the oven. The brown sugar helps darken the loaf and gives the bread a nice rich flavor. You will notice I don’t add any butter or oil to the bread. It gives it a nice crispy outside (instead of tacky), while retaining the moistness on the inside.
Grab your ingredients, let’s go!
- 3-4 really ripe bananas
- 2 Backyard Chicken Eggs, beaten
- 2 Cups (280g) All-Purpose FLour
- 3/4 Cup (145g) Brown Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon salt
- 3/4 Cups pecans, chopped
Preheat oven to 350 degrees and grease up a loaf pan. Mash up the bananas in a large bowl and mix in the eggs. Stir in the flour, sugar, salt, baking soda. Then stir in the pecans, and pour the batter into the pan. Bake for 1 hour 10 minutes or until you can pass the toothpick test. Cool on a rack. Eat it warm. Yum.
- 3-4 really ripe bananas
- 2 Backyard Chicken Eggs, beaten
- 2 Cups (280g) All-Purpose FLour
- ¾ Cup (145g) Brown Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon salt
- ¾ Cups pecans, chopped
- Preheat oven to 350 degrees and grease up a loaf pan.
- Mash up the bananas in a large bowl and mix in the eggs.
- Stir in the flour, sugar, salt, baking soda.
- Stir in the pecans.
- Pour the batter into the pan.
- Bake for 1 hour 10 minutes or until a toothpick inserted into the center comes out clean.
I see a future as either a food critic or chef for June!