Banana Bread

by
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)
1 stick unsalted butter
220 g sugar (1 cup)
2 large eggs
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.

bananas

bananas (Photo credit: Fernando Stankuns)

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.

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