Every once in a while, I get on a banana kick and have to have one or 7. But here's the deal, bananas have to be JUST RIGHT before I'll eat them. "Just right" means that they are slightly green, firm and a tiny bit bitter. Once they get a brown spot on them from the ripening process, I'm out!
The thing is, you often end up with a pile of really brown bananas that even GENE refuses to eat. That man will eat pretty much anything before he'll let it go in the trash. Canned peaches from 2006 and frozen freezer burnt wings from our wedding anyone?
Soooo, if I buy too many bananas, I have to make banana bread or risk a mild heart attack when he sees them in the garbage bin.
I decided that I'd probably need to make some banana bread or shoo away some blow flies.
I picked banana bread.
I'm not going to show every single step of the process, but I did want to make a point. Recently I read someone say that they never put the cup into the flour and press the flour into the measuring cup, they SPOON it in and it makes much nicer breads.
I tried it, and it's kinda true! Think about it, if you press it into your cup, you'll force more flour into the measuring cup.
I'm also a very fly by the seat of my pants kind of cook. Maybe that comes from getting
Geraldine's Banana Bread:
1 3/4 cup flour
2 3/4 tsp baking powder
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs (beaten)
1 cup mashed bananas
1/2 cup nuts (optional)
Mix dry ingredients together and set aside (not the sugar!) Mash bananas with fork, measure and set aside also. Beat shortening with sugar and eggs until fluffy. Add flour mixture; alternate with mashed bananas. Add nuts. Mix only until dry ingredients are moist. Pour into a greased loaf pan. Bake at 350 deg for 40 minutes.
(Geraldine actually said 1 hour 10 min but that's WAY too long in my modern day oven!)