Today is garbage day at our house – my husband’s least favourite morning. Trash is his special task since I simply refuse to handle refuse because it truly grosses me out. Ergo, hubby slowly gathers and meticulously sorts the recyclables (he has organizational idiosyncrasies that our daughter studying psychology has diagnosed as Obsessive Compulsive Disorder), collects the garbage, and what always seems like hours later, hauls our boxes, bags and green compost bucket to the curb. There always are a couple of lingering (or as my son calls “growing”) food items at home long past their recommended ingestion date and deserving of a place within our compost container. However, Mr. OCD needs my official approval before dispensing with even the most disgusting piece of bread or stinking rotten vegetable in our kitchen. This morning, his query revolves around 3 untouched browning bananas that everyone had previously ignored. “Can I toss these?”, he sarcastically asks. “Are you crazy?”, I instantly reply. “Those are in perfect condition for Banana Bread!”
Really Appealing Banana Bread
Non-stick cooking spray
1 3/4 cup all purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups sugar
1 cup mashed ripe bananas (I used 2 ½ large bananas)
3/4 cup vegetable oil
From Bon Appetit
Preheat oven to 350. Coat a 9” loaf pan with non-stick spray (NOTE: I use my Le Creuset loaf pan – just about the greatest pans ever created!)
Sift flour (I know you don’t want to – but just do it!) with baking soda and salt in a large bowl.
In separate bowl whisk eggs, sugar, and bananas and stir by hand until smooth.
Add flour mixture to banana mixture and stir until just combined.
Pour batter into prepared loaf pan and smooth out top so mixture is even (I forgot this step and my loaf ended up a bit lopsided)
Bake until a tester (inserted into centre of bread) comes out clean – that means no liquidy/gooey stuff (NOTE: approximately 60-70 minutes, but I usually check around the 45min mark). If you notice top is browning too quickly cover top loosely with foil for remainder of cooking time.
When cooked through transfer to wire rack and let cool in pan for 15 min.
At about the 5 minute mark above, my husband asks me if the BB is ready. I say “NO” it has to cool another 10 minutes. He then proceeds to cut away and eat the top edges (he calls it “the crunchy bits”) that are still steaming on the pan.
You really should let your loaf cool before running a knife around the outer edge of your BB and turning it out onto the rack and to let cool completely. This recommended full length step gets skipped when my hubby is home.
Banana Bread still in the loaf pan
Banana Bread with a slab of butter
Adaptation: Peanut Butter and Banana Rama
Who doesn’t love these two ingredients mixed?! If you want to make your kids smile you can ADD icing to your banana bread.
1/4 cup peanut butter
3 tablespoons softened butter
1 tablespoon milk
1/2 teaspoon vanilla
1 1/2 cups icing sugar
Mix first 4 ingredients with electric mixer on medium speed until smooth.
Gradually add icing sugar, beating until combined (NOTE: if consistency is not to your liking add more milk or more icing sugar).
Spread icing over loaf after completely cooled.
To keep BB fresh, wrap in plastic or in a sealed container (NOTE: insure completely cooled before wrapping)
**NOTE** Banana Bread freezes really well – just make sure it is sealed properly. Will keep for up to 3 months. Thaw overnight in the refrigerator.