Saturday, September 3, 2016

Banana bread recipe revised

The winning recipe from the epic Banana Bread Taste Tests of 2015 is still the recipe we use. I've been going to the source for the recipe, but it always bugs me that the order in which ingredients are listed is not the order in which they're used in the recipe. So here's a revised version that fixes that.

Champion Banana Bread

Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan. [Or use muffin tins, or a glass baking dish, or whatever. You have enough baking experience that you don't need to feel bound to the 4x8-inch size.]

3-4 very ripe bananas, peeled [The recipe actually specifies "peeled." I haven't ever tried it with unpeeled bananas.]

Mix in:
1/3 cup melted butter [Hooray for melted butter. This is what makes this recipe is so easy.]

Mix in:
1 teaspoon baking soda [Seems like a strange order, but it works.]
Pinch of salt

Mix in:
1/2 cup sugar
1 egg, beaten
1 teaspoon vanilla extract

Mix in:
1 1/2 cups of all-purpose flour

1/3 cup semi-sweet chocolate chips and/or
1/3 cup pecans, shelled [I wrote "shelled" to keep the "peeled" bananas company]

Bake 45-50 minutes or until done.

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