banana bread
24 Feb 2006 11:02 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
i was making this twice a week last summer. wax and i both love it because it is so, so good. in fact, i've loved it all my life. it was always a big treat in our household when mom made it.
from james beard's beard on bread,
banana bread
4,8 dL flour (2 cups)
1 t baking soda
1/2 t salt
110 g butter
2,4 dL sugar (1 cup)
2 eggs
2,4 dL/1 cup mashed overripe banana (about 2 bananas) (the bananas should be very soft and spotted all over, if not completely brown. my mother recommends doubling the recipe and using three good-sized bananas.)
0,8 dL milk (1/3 cup)
1 t lemon juice (or vinegar)
optional: 1,2 dL chopped nuts (1/2 cup)
preheat oven to 175 C (350 F) . sift flour with soda and salt. cream the butter. add sugar, then eggs and bananas, and blend well. combine milk and juice--the milk should curdle. slowly add dry ingredients and milk to butter mixture, beginning and ending with dry ingredients. blend well after each addition. stir in nuts. pour mixture into a well-buttered bread pan (the small kind--
wax_jism guesses they are around 10x30 cm) and bake for 50 minutes to an hour, or until bread springs back when touched lightly in the centre.
notes: i never sift the flour, and it's fine. also, you want the pans completely slathered in butter, and even then, it has a tendency to stick in any spot with not enough.
makes great muffins, but note that it rises a great deal. muffin cups should not be over-filled. small muffin cups will need to bake about 18 minutes, large ones more like 25.
from james beard's beard on bread,
banana bread
4,8 dL flour (2 cups)
1 t baking soda
1/2 t salt
110 g butter
2,4 dL sugar (1 cup)
2 eggs
2,4 dL/1 cup mashed overripe banana (about 2 bananas) (the bananas should be very soft and spotted all over, if not completely brown. my mother recommends doubling the recipe and using three good-sized bananas.)
0,8 dL milk (1/3 cup)
1 t lemon juice (or vinegar)
optional: 1,2 dL chopped nuts (1/2 cup)
preheat oven to 175 C (350 F) . sift flour with soda and salt. cream the butter. add sugar, then eggs and bananas, and blend well. combine milk and juice--the milk should curdle. slowly add dry ingredients and milk to butter mixture, beginning and ending with dry ingredients. blend well after each addition. stir in nuts. pour mixture into a well-buttered bread pan (the small kind--
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notes: i never sift the flour, and it's fine. also, you want the pans completely slathered in butter, and even then, it has a tendency to stick in any spot with not enough.
makes great muffins, but note that it rises a great deal. muffin cups should not be over-filled. small muffin cups will need to bake about 18 minutes, large ones more like 25.
(no subject)
Date: 25 Feb 2006 07:10 am (UTC)babybread after you! I'll try this out when I'll visit my sister, she is a kitchen goddess without any skills whatsoever.(no subject)
Date: 25 Feb 2006 08:18 am (UTC)(no subject)
Date: 8 Mar 2006 09:55 am (UTC)(no subject)
Date: 8 Mar 2006 10:45 am (UTC)