Thursday, October 28, 2010

Banana Banana Bread

Daniel is leaving us!

Daniel is a sweet boy. He joined the company about 2 years ago after he graduated from university. I was helping out at another position at the time and that position was split into 2 jobs later. He was hired to do one of those 2 jobs. Naturally I was the one to train him. I sat with him everyday within his first 2 weeks in the company. He’s like a little brother to me. It’s funny that another coworker who sits beside him wrote on the farewell card saying that Daniel is like her second son. Daniel, you are a family to everyone! Everybody likes him. Therefore, when he asked me if I could make him a banana bread, he got what he wanted.

I had never had success in making banana bread before. I don’t usually eat it so I don’t know how it’s supposed to be like. However, when 5,500 people said it’s a good recipe, I’ll take their word for it. It is a heavy loaf. Heavy in weight but not heavy in taste. In fact the fruit flavor was very refreshing. There is so much banana in the recipe that it is called "Banana Banana Bread". It is not a typo in my post title. Yet I would reduce the banana a little to 2 cups next time because I found some of them sunk to the bottom. I couldn't whisk the batter further as I didn’t want to overmix the batter. Otherwise it might harden the texture and make it dry too.

Recipe adapted from All Recipes

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ tsp baking powder
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/2 cup brown sugar
• 2 eggs, beaten
• 2 cups mashed overripe bananas

1. Preheat oven to 325 degrees F. Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 65 - 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

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