Thanks to allrecipes.com, I have discovered the best banana bread in the history of the world. Okay...make that the second best banana bread. The best was from a recipe given to me by my high school home ec teacher, Mrs. Thomas. Somewhere along the way, I've lost it, which is truly a shame.
Following allrecipes.com tradition, I tweaked the original recipe a bit. The result is a sweet, moist bread with a crunchy top. Would make fabulous muffins.
Banana Bread
1/4 cup butter, softened
1 cup white sugar
1 egg
4-5 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 T sugar
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2.In a large bowl, cream together butter and sugar. Beat in the egg and mashed bananas. Mix in flour, baking soda and salt just until combined. Pour into prepared loaf pan. Sprinkle with a couple tablespoons sugar.
3.Bake in preheated oven for 1 hour. If top begins to brown too quickly, decrease heat slightly. Center should be soft and chewy, while the outside, crisp and crunchy.
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