I rarely bake and when I do, it causes a big commotion around the house, probably because of all the preparations needed to get me starting (dusting off the oven, washing the baking pans, measuring cups and spatulas etc.) I have attempted to bake chocolate cakes, brownies, cookies and French bread. But the most successful (and everyone’s favorite) so far is banana bread.
My banana bread recipe is not really my own. I got it from Saveur Magazine’s Ben Mims who got it from his mother. I tweaked some of the ingredients (as you will see below) because some are not available here (and I’m too lazy to source them 😉 ).
Mom’s Banana Bread
3 6 very ripe LAKATAN bananas, mashed
1. Heat oven to 350°. Grease a 9″ x 5″ x 2 3⁄4″ loaf pan with butter and dust with flour; set pan aside.
2. In a large bowl, whisk together flour, baking soda, and salt; set aside.
3. Whisk together sugar, oil,
buttermilk with vinegar, vanilla, egg, and egg yolk in a medium bowl until smooth. Pour wet ingredients over dry ingredients and whisk until just combined. Add pecans and mashed bananas and whisk gently to combine. Pour batter into prepared pan and bake until golden brown and a toothpick inserted in the middle of the loaf comes out clean, 60–65 minutes. Let cool for 30 minutes before slicing and serving. (SERVES 6 – 8)
Pecans are optional. I personally don’t put nuts in my banana bread as it spoils the texture for me.
Now, here’s my suggested way to serve the bread.. First, bake it early on a Sunday morning. When it’s almost done, brew really good coffee and set everything on the dining table. Then sit and wait for your housemates to wake up to the delicious smell, drag themselves out of bed and follow their noses down to your dining room.
See the original recipe here.
Food for Thought
“I tried to commit suicide by sticking my head in the oven, but there was a cake in it.”