|300||g||bananas – large and ripe, mashed (1cup) – (about 2 large bananas)|
|450||g||all-purpose flour (2 cups)|
|5||g||baking soda (1 tsp)|
|3||g||salt (1/2 tsp)|
|220||g||sugar (1 cup)|
|100||g||milk (1/3 cup)|
|4||g||lemon juice (1 tsp)|
|75||g||chopped nuts (1/4 cup)|
The simple way is to put the bananas in the mixer bowl first, then the rest except the nuts. Mix with a paddle on low speed until smooth. This only takes a minute or two with a good mixer.
Now the old (and harder) way is to cream the wet ingredients together, then sift and mix all the dry ingredients together, and add about a cup at a time to the wet mix, blending well, until all the dry stuff has been added and blended. You can use a mixer or go by hand for this method.
Add the nuts and blend them in. Herself is a big fan of pecans, but suit yourself. Pour into a well-buttered 9x5x3 standard pan.
Bake at 350°F for 45 minutes to an hour or until center springs back when pressed lightly.
I think everyone knows that this is what you can do with over-ripe (blackened) bananas. Fortunately, this is also pretty good dessert. Goes well heated with some butter, or room temp with whipped cream.
- When Life Hands You Bananas (greenviewplace.wordpress.com)