Tuesday, January 24, 2012

Banana Bread

I’ve been baking this recipe long before living on a boat, but it’s a keeper and Mike’s favorite.  Plus, it’s simple and cuts down on waste – what a great way to use up over ripe food!  Living in a tropical climate definitely speeds up the ripening process!

3 ripe bananas 
1 egg
½ cup sugar
1/3 cup butter, softened
1 teaspoon salt
1 tablespoon baking soda
2 cups flour

Mash the ripe bananas with a fork or mixer (if you are lucky enough to have one of those), and then add the egg, sugar, and softened butter and mix.  It is key to not use hard butter or melted butter.  Next, mix in the dry ingredients and then pour into a bread pan.  Sprinkle with sugar on top.  Bake for approximately 40 minutes or until golden on top and a knife comes out clean.  Can be served as breakfast, snack or dessert – Enjoy!

1 comment:

  1. Oh no. Now you leave me craving for those banana bread and milk afternoons I had with my cousins (my first playmates) when we were young. Might as well organize some nostalgia party for us!

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