I know, I know, it seems like I've been on a BANANA BREAD recipie splurge -
why not?
I've probably got close to a dozen Chcolate chip cookie variatons here.
Anyhow - this one does ONE LOAF at at time, so as not to make too much for one person.
OR
a way to make individual loaves and vary them without too much hassle.
Side note*
If making these for a pot luck, please WRITE DOWN the ingredients!
gluten, milk, soy, nuts - all common allergens, and should be warned for.
but for those that intolerant to other igrendiets - like milk, or celery, or carrrots or strawberrys - not as common, but still a good idea to WARN PEOPLE:
single loaf of banan bread:
2 or 3 medium bananas (pealed & mashed) sould be equivilant to 1 1/4 or 1 1/2 cups mashed.
1/3 cup butter (salted or unsalted) - MELTED
1/2 teaSPOON baking SODA [not the baking powder. you want the Arm&Hammer]
1 pinch salt [a dash or less if using salted butter]
sugar - VARIES by desired SWEETNESS!
reccomend 3/4 cup (150 grams) white sugar - can use as much as 1 full cup for full sweetness or as little as 1/2 cup if trying to cut down on calories.
1 large chicken egg, beaten. (chicken egg about same size as a single duck or goose egg. Quail, takes 3 minimum, ostrich .... must ramp up other ingredients by a minimum of ten)
1 teaspoon vanilla extract - or other flavoring
1 1/2 cups all-purpose flour.
IF DESIRED, one can add: - 1/2 to 1 full cup additional toppings
chopped nuts
other fruit (also chopped or diced)
chocolate chips [or variaton like escrpesso or milk-chocolate or mint)
OTHER TOPPINGS ONE ENJOYES!
PREHEAT OVEN TO 350 degrees.
butter & grease your loaf pan [multiple bread pans if doubling recipie] ... yes, using PAM all purpose non-stick spray does the trick well enough.
MASH BANANAS.
ADD the melted butter
Mix in the wet & dry ingredients - here is where you can add other flavors, about 1/2 tsp cinnaomon, nutmeg, cloves, ground ginger, all-spice; whatever flavor you want to add. I recommend about 1/2 teaspoon, unless one likes it strong and possibly overpowering
NOTE* Lemon Zest might give it a subtle citrusy untertone, but some say lemon makes the banan too strong
Flour - can be glutten free blends, like Almond or Rice, or Coconut, or Corn [WARNING: some who are allergic to wheat are also sensitive to Corn and Barley or Rye - so if using subsittution flours PLEASE WARN/LABEL the replacement "grains" too
Side note: if using coconut flour, would be wise to add some extra liquid - in some cases, doubling up the butters/oils because coconut flour is a "thirsty" nut.
POUR INTO YOUR LOAF PAN - this is when the toppings can be sprinkled on, if they weren't mixed in with/after the flour.
BAKE for about an hour.
(some ovens run hot, and the bread will be done in 45 minutes. some run cold, and it might take 65 minutes - or longer)
TEST WITH TOOTHPICK or other thin item that is used to check for doneness.
dry crumbs sticking to woodken skewer okay. Wet streaks clinging to tester, NOT - means batter is still raw in the middle.
IF THE SIDES ARE BURNING BUT THE CENTER IS RAW, cover the edges with aluminum foil!
NOTE:
if this doesn't get eatten right away, can refigerate up to five days. Any longer, and either toss or freeze for later!
BANANA BREAD
CAN BE MADE WITH:
white sugar
brown sugar
molasses
honey
cane sugar
sweetened coconut flakes
these can help enhance the flavor - or just give it subtle under/undertones.