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Let’s Make One Bowl Banana Bread

May 1, 2013

Banana Bread

Welcome to my blog! This is a recipe free zone!

Here’s how I make banana bread. It might not be how you make banana bread. Just take what you want and leave the rest. Here’s the thing–banana bread is virtually impossible to ruin. If you get it wrong, you can always tell your friends, “Gee, I used my mother-in-law’s recipe” and then just sigh and shake your head.

But DON”T THROW IT AWAY! Not unless its truly terrible. Because today’s botched bread is tomorrow’s brilliant bread pudding! (My next post.)

1. Open the fridge. Spot the 1/2 banana, edges curling, wedged behind the 1/2 lemon that didn’t get juiced yet, and the last hard boiled egg.

Who wants to throw food away? Not me!


grab your biggest, cleanest mixing bowl. Set over to 350. Spray a dusting of PAM in a loaf pan.

in the mixing bowl goes the 1/2 banana, and another, from the counter, that’s slightly too ripe. A few mashes with a fork, and add:
2 eggs
a dollop of molasses (if you have to measure, maybe 3 T.)
about a 1/4 cup sugar
about 1/2 cup soy milk (we’re all dairy intolerant here, if you stick with these recipes, you’ll see very little milk.
a few shakes each of cinnamon, clove, and nutmeg.
a small sprinkle of salt
about 1.5 cups flour
a small shake of baking powder–about 2 t.
A small trickle of vanilla–maybe 1 t.
about 1/4 cup vegetable oil. Melted butter is better (and healthier) but too lazy.

At this point, I mix with a wooden spoon. Not for very long. It smooths out pretty well. I just make sure there’s no embarrassing lumps, or bits of unincorporated egg. Too dry? Add a bit more milk. Too runny. That’s what the flour’s for. Another stir. Does it feel slightly thicker than pancake batter? What–you don’t make pancakes? Does it feel about as thick as a Starbucks frappucino? Thick, halfway between scoopable and pourable? There! Done.

Then–the fun stuff!
about 1/2 regular sized bag choc chips. There is slightly less than 1/2 bag left, but I’m sure I ate some and don’t remember. I mean, who wants to think about how many chocolate chips they ate?
A handful of pecans. Who cares how big your hands are? I mean, can you have too many pecans? Anyone?

I cook in stoneware, so my bread takes a little longer. I also cook at high altitude, but honestly never have noticed any difference. So–nearly an hour at 350. If your oven is preheated, and you only make one loaf, expect it will take about 45-50 minutes.

Enjoy! And–if you can–leave a few sliced for the rest of the family.


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