Friday, April 27, 2012

Loafing Around: A Recipe

In the past, we've discussed the strange ubiquity of bananas. Due to the extraordinary availability of this wondrous fruit, it is easy to find yourself with an overabundance of them from time to time.

As we all know, "When they are fleck'd with brown and have a golden hue, bananas taste the best and are best for you." But when the reverse is true, there's really just one thing to do --    

Banana Bread

1 cup sugar
2 eggs
2 cups flour
1/3 cup butter, softened (plus extra to grease pans)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon ground cinnamon
3 – 4 large, ripe bananas, mashed

Preheat over to 350
Grease 2 small loaf pans (6” x 3.5”) with butter

Mix all together, then, using a pastry blender, blend in the bananas.
Fold into loaf pans.
(Optional -- sprinkle cinnamon and sugar on top)
Bake for about 1 hour.


Note: Both the batter and the baked loaves freeze well.

Today's lesson: Someone bought too many bananas...

Next: Three days left in National Poetry Month... I think I can, I think I can...

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