So, I actually made this bread last week, it took me this long to get this post up. Needless to say, since school started again I have less time to blog. If I could somehow blog safely from the car, I’d write much more. In fact, it would be blog city considering how much time I spend in the car. The Southern Minnesota Triangle is well traveled these days.
Though I am only a novice baker, and my cooking skills really work better on improvisation, I chose this family recipe for my first cooking blog. Its really easy and fast. It is also a great solution for those brown bananas you don’t get around to eating during the 20 minutes when they aren’t too green and not yet mushy. When I see a brown banana in the fruit basket I toss it in the freezer and it is good until the day I get around to baking.
This family recipe is from my Great Grandmother Julia via my Mom. It’s a classic, and hands down the best banana bread out there.
1 cup sugar
1/2 cup butter
2-3 mashed brown bananas
2 well beaten eggs
1/2 cup skim milk
1 tsp. pure vanilla extract
2 cups flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cup nuts
1/2 – 1 cup semi-sweet chocolate chips
The original recipe calls for shortening instead of butter. Since vegetable shortening is nearly 100% hydrogenated oils (trans fat), I will not touch the stuff. In fact, it should be illegal. Butter, though it is saturated fat, is much healthier than trans fat. It also tastes better.
In a large mixing bowl cream together the sugar and room temperature butter as much as possible. Add your bananas and mash them into the mixture. Use 2-3 depending on their size. There is no need to get it exactly right, Martha. Next, make a well in the mixture and crack your eggs into it. This way you can beat the eggs before you add them totally to the mixture without having to use another bowl. Add the vanilla and milk to the eggs, and incorporate everything together well.
In a separate bowl combine your dry ingredients (flour, salt, soda, nuts). Mix well to spread the salt and soda evenly throughout the flour.