Sunday, December 19, 2010

Banana Bread

I made it home to San Jose yesterday and all anyone seemed to talk about was the cheesecake they had made the day before for my Dad’s birthday. My sister Erin was even talking about eating cheesecake for breakfast. Naturally, when I woke up this morning, all I wanted for breakfast was cheesecake. I have so far resisted eating cheesecake for breakfast and didn’t have any for lunch either…yet.

After lunch, I took a look around my parent’s kitchen and found 3 very ripe bananas that were calling out to me. One was telling me to make them into banana bread. Another agreed, saying that it would keep us all from eating cheesecake for breakfast. The third just wanted to be written about in this blog. Well, since I am not one to deny a banana the pleasure of being written about, so I decided to take their advice and make banana bread!

Clearly I’ve got problems if bananas are talking to me, but let’s just ignore that one for now. ;) Besides, it’s brought you something else to read today. I love making banana bread because of the way it makes the whole house smell. Plus, it’s just plain delicious. Since we had 3 ripe bananas, I made 1.5 times the recipe and made 2 mini loaves in addition to one regular size loaf (but below is the recipe for just one 9x5” loaf). I hope you enjoy this recipe as much as my family and I will enjoy eating the banana bread for breakfast tomorrow!

Banana Bread
1¾ cups all-purpose flour
cup sugar
1 teaspoon double-acting baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup shortening
1 cup mashed bananas (about 2 very ripe medium size)
2 eggs, slightly beaten
½ cup coarsely chopped walnuts

Preheat oven to 350°F. Grease a 9 by 5-inch loaf pan. In a large bowl, with fork, mix the first five ingredients.

Flour, sugar, baking powder, salt, and baking soda.

With pastry blender, cut in shortening until mixtures resembles coarse crumbs.

I <3 the pastry blender.

With fork, stir in bananas and eggs just until blended.

Eggs: slightly beaten. Bananas: mashed.
Add walnuts.

Mmm walnuts!

Spread batter evenly in pan.

Ready for the oven!

Bake 55 minutes to 1 hour until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack. 

Banana Bread for breakfast!

Thanks for reading! :)

<3 Buttercup

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