Banana bread

“Fruit and veggies are a must on a diet. I suggest carrot cake, banana bread, and pumpkin pie.”

Lately I’ve been revisiting some forgotten recipes. Most people have that special something “up their sleeves” for occasions when some unannounced guests show up or you want to make something sweet to bring along when visiting a friend’s house. And then when I remember that I used to make this or that and wonder why I ever stop, I’m back “on track”. On the other hand – no wonder why most probably I needed a break. Once you make brownies that you cannot stop eating or chocolate cake that you become so known for, that you get tired baking it – a break is not such a bad thing.

Last week, when I was literally dragging my feet to the office parking and had no desire to do anything but crash on the couch and think how tired I am, I stopped by at the grocery store just for some milk and bread on the way. And then I saw overripe bananas… That “a-ha” moment hit – when was the last time I made banana bread? 30 minutes later I was back home, all jumpy in the kitchen, excited I REMEMBERED one of my favorites!

Truth be told – this one doesn’t beat the brownies, but still remains among the top of my list for favorite treats.

Banana bread

200 g (1 2/4 cup) Flour
1 tsp Baking powder
1/2 tsp Salt
2 Large eggs
1/2-2 tsp Vanilla extract
1/2 pack (~100g) Butter at room temperature
220 g (1 cup) Sugar
3 Overripe bananas
1 handful Toasted walnuts

Preheat the oven to 180 degrees and grease the pan with butter or a bit of oil. Set aside.
Prepare a few bowls. In one, mix and sift all the dry ingredients – flour, salt and baking powder, set aside.
In a separate bowl beat the eggs with vanilla extract.
In a standing mixer (or the good old fashioned bowl, using a large wooden spoon or something of a kind) cream the softened butter with sugar until creamy and fluffy. Gradually add the beaten egg mixture until well incorporated.
Add mashed bananas, mix well and start mixing in the dry ingredients until just incorporated.
Fold in toasted walnuts. I usually give them 5-7 minutes in a pan and crush them a bit.
This is it. Pour the batter into a greased loaf pan and shove the bread into the oven for 55-60 minutes.
I don’t trust the timer a 100% when it comes to cakes, pies and other bakery. I test it with a wooden pick – until it comes out clean once inserted into the center of the bread.
Cool the bread completely once done. It is moist and delicious when still warm. I absolutely love it the next day. Enjoy!