It's cold and rainy today. That means I've been in the kitchen for most of the afternoon. I've been making a mental list of recipes that I'd like to make anyway, so what better day than today?
My mom makes the most fabulous banana bread- for real life. Maybe it's her magical mom-ness, but it's the bomb.com.
This recipe is not my mom's, but is pretty flipp'n tasty. It was adapted from my Joy of Cooking book- while the recipes for squirrel were really interesting and sounded utterly scrumptious I thought for blog-purposes I might post something a little less.....road-kill....
(Joy of Cooking was first privately printed in 1931 by authors Irma Rombauer & Marion Rombauer Becker. I have the 1975 edition. Be jealous)
oven heated to 350*, bread pan lightly greased and sprinkled with sugar, 1 large bowl, 1 medium bowl, hand mixer.
I have Lenox Temper-Ware dishes that my Aunt Jenny handed down to me and they have been such a blessing! They can go in the microwave, oven, fridge & freezer. Gotta love that! I used 4 small bowls, about 4.5"diameter, 1.5" deep.
1-3/4 cups APF (all purpose flour)
2-1/4 teasp baking powder
1/2 teasp salt
1/3 cup butter softened
2/3 cup sugar
1/2 teasp cinnamon
1.5 smashed ripe bananas
The fun part:
Combine flour, baking powder, salt and cinnamon in large bowl. Then cream butter and sugar on low speed with hand mixer in medium bowl. Add in egg and banana. Add wet ingredients to dry ingredients, mixing with hand mixer- be sure to scrape the sides and bottom on the bowl.
Fill your greased/sugared bowls/pan and pop in the oven. 30 mins for the bowls, 55-60mins for the bread pan. Insert a toothpick/slim knife, the bread is done when it comes out clean (we all know that trick, right?)
Cool for 5-10 mins and then drizzle with honey and dig in, my friend.
|sugar crust- mmmmmm
side note: my Joy cookbook also contains such recipes as sauteed, baked, & broiled brains, as well as directions on the proper cooking of muskrat, woodchuck, beaver, beaver tail, and armadillo. :-)