Sunday, February 7, 2010

Best Banana Bread Ever

I mean it. You can just throw away the recipe you have been using up until now. If it's your grandma's put it in the back of the recipe file to make yourself feel better, but this one will be your new favorite. It is the best banana bread recipe I have ever used and it is responsible for an unimaginable number of brown bananas being reincarnated as delicious baked goods. The banana transformation process very closely parallels that of the homely caterpillar morphing into a beautiful butterfly. Magical! Thank you neighborlady.

The Neighborlady's Banana Bread

Three bananas that have seen better days with:
2/3 cup sugar
1/3 cup oil
2 eggs
Mash these with your potato masher and stir a bit.

1 3/4 cups flour
2 t. baking powder
1/4 t. baking soda
1/2 t. salt
1/2 t. nutmeg
(Throw in some nuts if you like, or reduce the flour a bit and add some quick or rolled oats or other funky grain of your choice,
but don't even think about omitting the nutmeg.)

Gently stir until all dry ingredients are not dry anymore.

Bake at 350F - One large loaf for one hour or three small loaves for 30 minutes.

Here's a tip for parents or grandparents of little ones: put the bananas with or without the oil, sugar, and eggs in a big Ziploc bag, let the kids smush them up on the counter top, and then dump the mixture into a bowl. Gooey equals fun.

Advice for choosing a life partner: If you prefer eating bananas on the green side find a mate who likes them nice and ripe, or vice versa. The outcome of all personal ads, speed dating, blind dates, etc. could be determined by asking one little question - "green or speckled?". If you are not a banana eater you may want to substitute the question that is also a true predictor of future marital happiness - "Does your toilet paper unroll from the front or the back?". Good luck.


Laural said...

I've made this banana bread using your recipe and it is very good!

Ian loves bananas and I don't eat them at all. Does that say something about us?

Chris N said...

You're welcome, though you failed to give credit to the regional fair judges who recognized its deliciousness and gave it a blue ribbon a few years back. AND, since I love nutmeg, too, you can't hurt the recipe by bumping up the nutmeg measurement even a little higher. The Neighborlady