For whatever reason, I have actually been attempting to make my own food lately. I know, it’s crazy… Not all the recipes have been a success, and some come with the added risk of salmonella (learning lesson #1: don’t consume raw egg products, especially in large quantities). When I do happen to find a recipe that I think is easy to understand and delicious, I like to share it. Being a Friday and with it starting to get chilly outdoors, I thought it would be perfect for some good old-fashioned banana bread. I must note, this recipe is copied, plagiarized, passed-down, and whatever else you would like to refer to it as other than “not my own.” All thanks can be sent to Wenny Muffin over at The Little Black Rain Cloud.
Borrowed Banana Bread
Prep Time: 15 minutes Bake Time: 55-60 minutes
You will need:
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 3 large bananas (over-ripened for best flavor)
- 1 tsp. vanilla extract
- 2 cups flour
- 1 tsp. baking soda
- 1/4 to 1/2 tsp. salt
- Pre-heat oven to 350 degrees.
- In large bowl, cream butter and sugar together. (I find softening the butter and using a fork works best for this).
- Add eggs.
- Stir in mashed bananas and vanilla extract.
- Blend in the flour, baking soda and salt.
- Do not eat any of the batter as it contains raw eggs and can make you very, very sick. You’ve been warned…
- Pour batter info a greased loaf pan. (I find Spam works best to grease the pan and a dark metal loaf pan cooks the batter the best).
- Put in oven for 55-60 minutes. The top may look moist due to the bananas, but should not look like jello.
- Let cool on top of over for 10-15 minutes. Attempting to eat the bread prior to it cooling could result in you or your mouth being burned. You’ve been warned…