This is the intro I want to write for this blog:The weather is still slightly warm, but it is late August so I’m calling it… it’s fall. Time for coffee and bread in the morning, while desperately looking out the trees to see if they are starting to change colors yet. Time to make banana bread, right?
Reality, it was my day off and Z. asked me what my plans were… they were to clean the kitchen “Good” he replied, “there are some gross looking bananas…can you make bread?”
So, here ya go. Anna’s recipe for banana bread.
- 2 cups all-purpose flour
- 1 1/2teaspoons baking powder
- 1/2teaspoon baking soda
- 1/4teaspoon salt
- 1/4teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie spice
- 2 eggs, beaten
- 3 or 4 mashed
- ¼ cup sugar
- ¾ cup brown sugar
- ½ cup vegetable oil
- Preheat oven to 350 degrees F. Grease bottom and sides of one 9x5x3-inch or two 7-1/2×3-1/2×2-inch loaf pans.
- In a large bowl combine dry ingredients.
- In a medium bowl combine eggs, bananas, both sugars, and oil. Add egg mixture all at once to flour mixture. Mix for 2-5 minutes until well combined. Spoon batter into prepared pan(s).
- Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7-1/2×3-1/2×2-inch pans or until a wooden toothpick inserted near center comes out clean. If the tops or sides start to brown, cover loosely with foil the last 15 minutes of baking.
- Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing. Or wait 15 and dive right in to indulge your inner fat kid.