We FINALLY FINISHED OUR KITCHEN!!!!!!!
I will post with pictures soon. I have a few posts lined up with recipes, as well. We still have some details and minor things that need to be done in the kitchen, but for all intensive purposes, our kitchen is done and in working order. I was immediately hit with the baking bug, and said to Hubby, “Do you want banana bread?” It seems that every time Hubby and I buy bananas, we eat about half of them very quickly. The next thing you know, the ones sitting on the counter are getting darker and darker. While not good for eating, this situation yields itself nicely to baking banana bread. I had frozen (with our vaccuum sealer) some of these mushy bananas a few months ago, and eagerly set them out to thaw. And now, without further adieu, here is a banana bread recipe, courtesy of Betty Crocker.
Banana Bread (FYI this is also a low fat recipe, AND it’s actually yummy!!!!)
- 1 1/4 cups sugar
- 1/2 cup butter or margarine, softened
- 2 large eggs
- 1 1/2 cups mashed very ripe bananas (3 medium-sized bananas)
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped nuts, if desired*
I use walnuts.
- Move oven rack to low position so that tops of pans will be in the center of the oven. Heat oven to 350 degrees. Grease bottoms only of two 8 x 4-inch loaf pans or one 9 x 5-inch loaf pan with shortening or cooking spray. (I use two 8 x 4-inch pans, and I spray the bottoms with Pam.)
- In large bowl, stir sugar and butter until well mixed. Stir in eggs until well mixed. Stir in bananas, buttermilk, and vanilla; beat with spoon until smooth. Stirl in flour, baking soda, and salt just until moistened. Stir in nuts. Divide batter evenly between 8-inch pans or pour into 9-inch pans.
- Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.
- Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
The outside of my bread was a little crispy and dark. I think I should have left my oven rack where it was instead of moving it down. It seemed like when I moved it down, the tops of the pans would be in the center like the directions said, but I should’ve actually used the pans to judge that. Overall, though, it’s still good (and it was good the last time I made it, too!).