But sadly, 106 degree weather seems to be wreaking havoc with my bananas. I buy them green, and within a day or so, they look like that poor fella, there. Silly bananas! Don’t you know you need to stop ripening when you get to that perfect golden color?
Thus, I do like every well-intentioned chef: I save the ugly, spotty creatures and have grand designs on putting them to good, bread making use.
And then I get lazy and make smoothies instead. But you? You, dear reader, you stand a better chance than I at actually following through with a recipe. And as such, you will be beloved by all in your household and regarded as a culinary genius. And so I give you:
How to make banana bread (from the Joy of Cooking, 1943 edition):
– 1 3/4 cup flour
– 1/3 cup shortening (I prefer butter)
– 2/3 cup sugar
– 3/4 tsp grated lemon rind
– 1 egg, beaten
– 1 1/2 tsp baking powder
– 1/4 tsp baking soda
– 1 cup mashed, super ripe bananas (about 3)
– 1/2 cup chopped walnuts (optional)
1) PREHEAT your oven to 350 degrees.
2) Blend the butter, sugar and lemon rind until creamy. REALLY cream it. Add the beaten egg, mixing well. Set aside.
4) Sift the flour, baking soda and baking powder together.
5) Alternately, add 1/3 of the flour mixture to the butter mixture, then add 1/3 cup of the mashed banana. Mix. Repeat until all parts are well mixed. If you’re adding nuts, do so now.
4) Bake for 1 hour (or until done) in a greased 4×8 bread pan.