Banana Bread

bananabread_05

Good Morning and Happy Sunday! This was the first time in my life buying bananas for the purpose of strictly making banana bread. Don’t get me wrong, this recipe deserves to be made that sort of intention first and foremost – it just hasn’t happened that way for me until now.


I’ve always made banana bread as a way to use up bananas, which seems to be the reason a lot of people make banana bread. Growing up, bananas were by dad’s favorite fruit so banana bread was a rare occurrence in my household. When it was made, however, it was gone instantly. This is another recipe from one of my grandmothers, but it is uncertain if it is Grandma Helen or Great Grandma Ritter. Either way this recipe is all about the banana – no added spices whatsoever. It’s a dense and crumbly bread with a crisp outside that is best right out of the oven with a dab of butter.

banana bread

  • Servings: 6-12
  • Difficulty: easy
  • Print

From Dorothy’s Kitchen

Ingredients

1 cup sugar

1/2 cup butter (original recipe calls for shortening)

2 eggs, beaten

2-3 bananas

1/2 cup water

2 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

Directions

Preheat the oven to 350 degrees. In a large bowl, cream together butter and sugar. In a small bowl, beat two eggs with a fork or a whisk until completely mixed and pour it in the large bowl. In the same bowl, mash bananas with a fork until you get a gloopy bunch of bananas. Try not to get that Gwen Stefani song in your head. Add the bananas in with 1/2 cup water and mix until it just comes together. Add in the dry ingredients and mix until the flour is just mixed in. If you feel so inclined to have any mix-ins such as nuts, dried fruit or chocolate, go ahead and fold that in now. Pour into a greased or lined bread pan and bake for 1 hour at 350 degrees.

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