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Banana Bread.

Makes 2 loaves.

INGREDIENTS

Dry Stuff

3 1/2 cups sifted all-purpose white flour.
4 1/2 teaspoons double-acting baking powder.
1 teaspoon salt.

Wet Stuff

2/3 cups butter, squishy.
1 cup white sugar.
4 eggs, beaten.
8 ripe medium sized bananas, mashed.

Additives (optional)

1 cup of munched up nuts. Walnuts, pecans or whatever.
1 cup of minced dried fruit. Prunes, apricots or whatever.

PROCESS

Preheat oven to 350 degrees.
Prepare 2 loaf pans. Butter and flour them.
In a bowl, mix up the dry stuff.
In another bowl, mix up the wet stuff.
Add the dry stuff to the wet stuff.
Mix it up.
Add any additives. Mix it up.

Put it in the loaf pans. Put the pans in the oven for about an hour. Test after 55 minutes. With a small clean knife. Stick it right in the middle. It's done when the knife comes out clean. But not too clean. You don't want to overcook it.

Let the pans cool for 15 minutes. Pop out the loaves onto a dishtowel. Let it cool completely before cutting (this is important. It's still sorta cooking and merging). Wrap in tinfoil or put it in a tupperware. It's best after it's sat overnight. We're shooting for dense and moist.

It keeps fine for a few days at room temperature. Beyond that I couldn't say.

A slice

Pan (pre butter and flour)

Loaf

Wrapped in tinfoil


2022 John Greene