basic banana bread

I got this simple recipe from The Fresh Loaf http://www.thefreshloaf.com/recipes/bananabread
The only thing I changed was that I melted the butter before mixing it in with the other ingredients, and I used 3 bananas for each loaf.  I baked the bread in a small toaster oven, and the baking time was only 35-40 minutes, as opposed to the 50 minutes the recipe calls for.  Each oven is different, so keep an eye out (and nose) while baking.  I usually know it's done, or almost done, when I can smell it.  The top should be slightly browned and a toothpick or wooden skewer should come out clean when inserted it in the middle.

The baking time will also depend on the type of pan you use.  i.e. shorter baking time for muffins or smaller loaves.  My mom used to bake banana and pumpkin bread in clean tin cans.  This is a great idea if you don't have enough baking pans; you have a little extra room in the oven or a little leftover dough to use up; you only have a small toaster oven that won't fit a regular pan; and/or you want more portable loaves (wrap the cylinder loaves in foil or a ziplock bag and throw in a backpack).

Be careful not to over bake no matter what type of pan you're using, or the bread will turn out dry.  If you DO over bake, don't throw it out, get creative!  Turn it into banana bread french toast or bread pudding.

This is the basic recipe that I used, but you could definitely include add-ins, like more cinnamon, nutmeg and ginger, or crunchies, like walnuts or chocolate chips.


basic banana bread (makes one large loaf)

1/2 stick (4 tbsp) butter, melted
2 eggs
3 ripe bananas
2/3 cup sugar
(mix these ingredients together in one bowl)

1 1/3 cup flour
3/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
(mix these ingredients together in a separate bowl)

Mix wet ingredients with dry ingredients until just combined.  Don't overmix.  Bake at 350 degrees Fahrenheit or 180 degrees Celsius for 35-50 minutes, depending on your oven and pan size.  The top should be slightly browned and the wooden toothpick or skewer should come out clean in the middle when done.  Be careful not to over bake.  Let the bread sit in the pan for 10 minutes or so to cool off before removing it.  Remove it from the pan and let cool completely on a rack.  Wrap in foil to store.