I think I’ve gone Bananas…for Bloggin’

February 20th, 2008

Tomorrow, my blog will turn one month (and my grandfather 80…Happy Birthday Nonno!). How crazy is that? I must admit…I am hooked. It challenges me to be creative, learn new skills (such as html code), and try new recipes plus I love the community of the foodie blog world that I have joined. My friends and family have been very supportive by listening to me blab on and on about what I am learning, patiently refraining from eating my models while I take pictures and emailing me constructive comments. Thank you all.

I do not want to lose sight of my purpose to impart some easy recipes and tips for the 20-somethings who just want to make some good food. I grew up making this banana bread recipe. It is very easy and it is a huge hit. I have friends from college who still ask for my banana bread. It is the best way to use up over ripe bananas, because who really can eat all those bananas before they go bad? Not this single woman. I like to wait until they have turned black but before they go bad (a.k.a. moldy). We tend to freeze the bananas, as they become too ripe, so that I can use them when that craving for banana bread hits. Unfortunately, there is only one decent photo, because, as Peabody warned, beige food does not photograph well. But it tastes better than my picture looks and is really easy to make…

Banana Bread
(adapted from Betty Crocker recipe for Nut Bread)

1 cup mashed bananas (2-3 super ripe bananas)
2 ½ cup all-purpose four
1 cup sugar
3 ½ teaspoons baking powder
1 teaspoon salt
3 tablespoons vegetable oil
3/4 cup milk
1 egg
1 teaspoon vanilla

1. Heat oven to 350°F.
2. Grease and flour a 9x5x3 loaf pan.
3. Mash up the bananas using a potato masher or fork.
4. Mix in the remaining ingredients, until everything has been incorporated.
5. Pour into pans and bake for 65 to 75 minutes or until a knife/ tooth pick inserted into the center comes out clean. To prevent it from burning, towards the end of the baking time, place a piece of aluminum foil loosely over the bread.
6. Remove from pan; cool thoroughly before slicing.

P.S. Do you like chocolate or nuts in your banana bread? Mix 1/2 cup of semi-sweet chocolate chips, 1/2 cup of chopped pecans/walnuts or both with the other ingredients before pouring it in the pan.

4 Responses to “I think I’ve gone Bananas…for Bloggin’”

  1. Manggy on February 20, 2008 10:25 pm

    Hah! That is why crust is made… So you can hide the beige bread inside it ;)

  2. LyB on February 21, 2008 6:38 pm

    I make banana bread about once every two weeks, my kids love it for breakfast. Of course, chocolate chips is a must in my banana bread!

  3. Ginny on February 21, 2008 9:38 pm

    manggy- so that’s what the crust is for! I thought it was just my favorite part! :)

    lyb- we grew up with banana bread for breakfast…for some reason, this is the one thing I don’t add chocolate too. very rare! thanks for the comments.

  4. Mandy on February 25, 2008 7:02 pm

    happy one month old! I agree that banana bread is one of those thing that doesn’t look photogenic but tastes great! :)

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