Beat-the-Clock Banana Bread

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Don’t schlep to the store next time you crave a baked good or something sweet; or are in need of an after-school snack for the kids or a breakfast treat.  Rather make Beat-the-Clock Banana Bread.  It literally takes 10 minutes to assemble (plus baking time – but who counts that?) and only requires one bowl and no electric mixer.

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Easy-peasy.

I’ve tried heaps of banana bread recipes over the years and always come back to this one.  It’s a bit odd in that it uses baking soda dissolved in water – don’t see that a lot – but it works.  And did I mention it’s super easy?

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Now is the part of the blog where I share two important tips for making banana bread:

#1 – The riper the banana the better.  I save overripe bananas in the freezer then either let them sit out for an hour or so before using or defrost in the microwave.

#2 – Stir the batter as little as possible.  There can even be some flour visible.  The less you mix it the moister, softer it will be.  Overmix and it will be tough.

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Feel free to dress is up with chocolate and toasted walnuts or leave it plain.  I typically just leave it plain, as I don’t always have chocolate chips and walnuts on hand, whereas all the other ingredients are always in the pantry.  But for a special treat – like for this blog post – I load it up.

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1 year ago: Butternut Squash Soup with Tarragon

Beat-the-Clock Banana Bread (makes one loaf)

Note:  For an even more decadent treat, grill slices of banana bread until warm and slightly crusty, and slather on a bit of butter.  To toast walnuts, just heat in a small saute pan on the stove until starting to brown.

3 very ripe bananas

3/4 cup (150 grams) granulated sugar

Pinch of salt

1 egg, beaten

1/4 cup (55 grams) melted butter

1 teaspoon baking soda

1 tablespoon water

2 cups (250 grams) plain, all-purpose flour

1/2 cup (85 grams) chocolate chips, optional

1/2 cup (50 grams) chopped, toasted walnuts, optional


Preheat the oven to 350º F (175º C).

In a medium-large bowl mash bananas with a fork.  Stir in the sugar, salt and egg.  Stir in the melted butter.  Dissolve baking soda in water; add to the banana mixture.  Blend in flour, being careful not to overmix (a few streaks of flour are ok, especially if you’re adding the chocolate chips and/or walnuts).  Stir in the chocolate chips and walnuts.

Pour into a greased large loaf pan (9 x 5 x 3 inches or 23 x 13 x 8 cm).  Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pan 10 minutes before turning onto a rack to cool completely…or slice up while still slightly warm.

Adapted from “To Market, To Market” by Kentucky Junior League of Owensboro

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Filed under Breakfast and Brunch, Desserts

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