Banana Bread

Ugh, what a week. On top of an absolutely ridiculous, aggravating, LONG work week, I managed to contract some sort of beezelbug that has knocked be down about a billion notches. You know what? It’s Friday, let’s not even talk about it. Let’s just make something comforting.

For me, there’s nothing more comforting then banana bread. Specifically, my Grandma’s banana bread. It’s simple- there’s nothing to it- which means you can make it any time you happen to find yourself with some blackened bananas (or any time at all if you freeze over-ripe bananas like I do).

Banana bread batter is the smoothest, most wonderful batter on earth. And the way your house smells when it’s baking almost makes for the fact that it takes an hour.

Nothing can make a bad week go away like a warm slice of banana bread with melted butter. Nothing. Trust me.

Grandma Tomlin’s Banana Bread

1 3/4 c. flour
2 t baking powder
1/4 t baking soda
1/2 t salt
1/3 c butter, softened
2/3 c sugar
2 eggs, well beaten
1 c mashed bananas (3-4 very ripe bananas)

  • Heat oven to 350°F. Grease a standard loaf pan
  • In a medium bowl, sift the flour, baking powder, baking soda and salt
  • In a large bowl, cream the butter and the sugar until fluffy
  • Add the eggs to the butter and beat until incorporated
  • Alternate adding the dry ingredients and the mashed bananas to the wet ingredients, beating well after each addition (I usually do 3 additions of each, but I don’t think it really matters)
  • Pour into the greased loaf pan
  • Bake 1- 1.25 hours, or until beautifully brown on top and a toothpick inserted into the center comes out clean

4 thoughts on “Banana Bread

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