this is a classic recipe for banana bread, and also the best i have ever tasted! the trick is to use very ripe bananas - the browner, the better. this recipe is great with or without nuts. try candied walnuts for a sweet yummy crunch - or chocolate chips if you want!
2 large (or 3small) very ripe bananas
1 c. sugar
1 large egg
1 1/2 c. all-purpose flour
1/4 c. (1/2 stick) unsalted butter, melted
1 tsp. baking soda
1/2 tsp. salt
1/2 cup walnuts or pecans (optional)
preheat oven to 325 degrees. mash bananas with a fork until soft and mushy. beat in sugar, baking soda, and salt. add the egg. slowly incorporate melted butter - you don't want to scramble the egg! mix in flour and then add nuts if you so choose. pour into regular sized loaf pan - greased. i use a silicon loaf pan and it is fantastic. bake for 1 hour or until center looks done.
if you are anything like me (or paula deen for that matter) you will enjoy your banana bread slice with butter slathered on top! (country crock is my fave!) -- you know what they say... "never trust a skinny chef!" (good excuse, huh?) : ]
2 comments:
Holly and I now have a plan for our "very ripe" bananas. Thanks!
Emily you amaze me. I am still shocked that you are this fabulous cook! Also, I am totally going to try this receipe because it sounds pretty simple and I definately do simple!!
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