So after dinner I decided to make chocolate chip cookies. Not only has my son been begging me for them, I've never made home made chocolate chip cookies before so thought I would give it a shot. As I started digging thru the cabinet to gather all of the ingredients I reached over and saw four bananas sitting on the counter. BING! Light bulb! I've never made banana bread either! I know....shock. I always took the lazy way and asked my mother to make it. Less dishes that way! Lol. Plus I always thought it was super hard. So off to Pinterest I went for banana bread......ummm easy banana bread.
Do you know how many flipping recipes there are on Pinterest? And who puts "lard" in banana bread? Oooh yucky. Not the bread for us. Shhhsh, just a quick one will do. The bananas are starting to turn even more as I browse. So much for a "quick" bread. So when all else fails, call your mother. Finally!
I put a twist on it (damn Pinterest), but I'm proud to say that it turned out awesome and super super yummy. Very moist and well dammit, just plain perfect. I just might make it again.
Make sure that you soften the butter and not melt it. Melting it will cause it not to rise properly.
Your bananas should be ripe - you know - mushy with brown spots on it. Its what make it taste so yummy!
And because I decided to use mason jars (ok ok, I couldn't find the bread pans - pretty sure they are still packed!), I added a bit extra of everything to fill the jars. Make sure to spray the inside of the jars with cooking spray, and when you fill them you don't let it run on the outside or on the rim. It's a really sweet mix and if you bake the jars with the dough on it, it will burn...thus making your pretty jar look ugly!
Sit back and enjoy!
1 stick salted butter
1 cup sugar
3 VERY ripe bananas
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups all purpose flour
1/2 cup milk
1/4 cup sugar + 4 tablespoons of water - boil water and add sugar and spoon over tops of bread - oh sooo yummy
1.) Preheat your oven to 350°. Start by creaming the butter and sugar together for about 2 minutes. Add the eggs, and mix until well-incorporated.
2.) Peel the bananas, place them in a bowl, and smash them well with a fork. Add them to the wet ingredients, and mix until combined.
3.) Whisk together the salt, baking soda, baking powder, and flour. Add 1/3 of the flour mixture to the wet ingredients, and mix until just combined; add half the milk, then another third of the flour mixture, then the rest of the milk, and finally the remainder of the flour mixture, mixing until just combined after each addition.
4.) Spray your jars with non-stick cooking spray; scoop the batter evenly into jars, only filling them halfway. This bread rises quite a bit, and if you fill them more than halfway, the bread has a tendency to collapse on itself, and you end up with an overbaked bottom, and a raw top! Bake for about 30 minutes, until the edges are golden brown, and a toothpick inserted into the center comes out clean. (Now I bake by look and smell, so keep an eye on the edges of the tops of the jars. When you start to see the tops brown a bit, you should check them. And if you can smell them, time to start watching them bake!) If you want your bread to rise up over the top use 5 jars and not 6. I filled my jars to the line just below the B in Ball.
5.) If you want a bit of a professional touch - or have an very sweet tooth, add the glaze last.
And because they are mason jars, to seal them, all you have to do is add the seal and lid making sure to press down on them and listen for the lock, and then you can store them up to 6 months. (I'm writing this post and can't tell you if they store well, cause, well....they are all gone already - sorry!)