There are days when cooking is just not my thing and the first time I made banana bread was one of them. Even now…… twenty years later, I still feel the sting of humiliation. I was newly married and wanted to make it for my husband. My sister had given me one of those homemade cookbooks, that you buy at church fairs and school fundraisers, and it had a recipe I thought I would try. As I was reading it, even I thought maybe 5 tbsp. of baking powder was a little much, but hey, what did I know!!!! I am alone in my apartment experimenting and at the exact moment I add the baking powder, it begins to rise like Mt. Vesuvius into some strange, freaking, elementary school science project! As it overflows the bowl, onto the counter and then the floor, the front door opens and who walks in… my husband and is brother! I must have looked like a deer in the headlights, because they saw their prey and pounced. These are the two most hilarious, sarcastic men I know and they had a field day. This is one of the many cooking disaster stories that they tell and even I have to say, if it was anyone else but me, it would be hysterical.
After all these years, and lots of practice, I make a great banana bread and they both will agree.
- 2 cups all purpose flour Can substitute whole wheat flour
- 1 tsp. baking soda
- 1 cup sugar
- 1/4 tsp. salt
- 2 eggs beaten
- 1/2 cup canola oil
- 3 bananas very ripe (brown skins)
- The bananas need to be ripe… not pretty, just over ripe. They can even be previously frozen.
- Sift all dry ingredients. (Hint: if you do not have a sifter, use a whisk and very carefully whisk the dry ingredients together)
- Add in all the other ingredients. (Mix until just combined and no dry lumps)
- Pour into a greased loaf pan and bake at 350 degrees for at least an hour.
- Check with toothpick and if it comes out clean, it is done.
Allergens: Eggs, wheat