Monday, August 10, 2009

Banana Bread

We always have bananas around at our house but Little Foodie and my hubby will only eat them when there aren't any brown spots on them, which leaves me with a lot of bananas to eat or to use to make muffins or bread. When I don't have the time to bake I place the ripe bananas still in their peels in a plastic freezer baggie and I save them for later use. We ran out of muffins this morning so this afternoon I baked a loaf of banana bread, nothing smells better than banana bread baking in the oven!!

  • 1/2 cup butter, softened
  • 1 cup brown sugar + a little more for sprinkling on top
  • 2 eggs
  • 2-3 overripe mashed banana
  • 1 T of vanilla
  • 1 T of cinnamon
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  1. Preheat oven to 350 degrees F. Grease and flour one 9x5 inch pan.
  2. Cream butter and sugar until smooth. Beat in eggs, vanilla, cinnamon and bananas. Add flour and soda, stirring just until combined.
  3. Pour into prepared pan, sprinkle a little brown sugar on the top and bake at 350 degrees F for about 40 minutes (or till toothpick comes out clean). Remove from pan and let cool. Enjoy!!

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