How To Make Banana Bread I firmly believe that banana bread is something you should be able to make anytime and anywhere, with a mixer or with a fork, in a loaf pan or in a muffin tin — whenever you have a few bananas going freckly. Banana bread, Im pretty sure, is at least 50% of the reason bananas exist. Here is a very basic and very forgiving recipe that takes all of 10 minutes to whisk together. An hour of waiting while your house fills with tempting aromas, and you will be snacking on your very own slice of warm, fresh-baked banana bread. The Bananas Just about the only requirement for making banana bread is that you use ripe bananas. Once the skins start to develop freckles and the fruits are just a little too soft for pleasurable snacking, then its banana bread time. Letting your bananas ripen even longer — until the skins are brown and the fruit falls apart when you peel it — will make more your bread even more strongly banana-flavored and richer. Lets also talk for a second about mashing. Personally, I like to leave some banana chunks in my bread and I also like the one-bowl simplicity of mashing the bananas directly into the batter. If you are anti-chunk and like your bananas to be completely smooth, I recommend mashing them into a pulp in a separate bowl and then mixing them into the batter.
Posted on: Fri, 16 Jan 2015 09:19:38 +0000
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