Baking: Banana Bread
I’m not sure where I read it. Whether it was mentioned in The Goldfinch (I am *so*close to being finished with this book!), or in a New Yorker essay (spent much of yesterday pouring through their archives), or whether a phone call with my mother invoked my sudden need to bake banana bread. But there is was, and here I am. Two slices of buttery sweetness later.
I love baking, but hate how calculating it is. I’m much more of an improv cook: a little bit of this, a whole lotta that. This recipe, however, is forgiving and adaptable. I added a pinch of salt and some pecans this time, vanilla and chocolate chips at other times. I’m sure you could mix in some pumpkin or crunch up a bit of granola, add it to the mix, and have something to call your own.
Homemade Banana Bread
What you’ll need:
- 3-4 ripe bananas (when my bananas go ripe, I freeze them. Pull them out about an hour before you’re ready to bake and they’re perfect for this recipe)
- 1/4 cup melted butter
- 1 cup sugar
- 1-1/2 cups flour
- 1 egg, beaten
- 1 teaspoon baking soda
- Additives: nuts, chocolate chips, vanilla extract (just a dash), salt (just a pinch), dried fruit… endless possibilities
How to make it:
- Gas the ol’ oven up and preheat to 350 (F).
- Mix everything well. Go ahead, just pour it all in the same bowl, don’t be shy.
- Butter your loaf pan up real nice (I didn’t say it’s healthy banana bread, so let’s move on).
- Bake 55 to 60 minutes (insert toothpick in center. If it comes out clean, your bread is done my dear!)
