Just as quickly as my flu/cold/yuckiness struck me, it appears to be leaving! Thank G-d! And, in perfect time now that my appetite is returning and I can smell and taste food again.
I have had a hankering for baking lately. Perhaps it’s all the amazing things I see my friend Tammy create here. Plus, I have been really really really wanting to try out my stepmom’s Kitchen Aid Stand Mixer that I inherited. It’s large and beautiful and screaming to be used for cooking adventures.
I will state for the record that I, Danielle, am NOT a baker. I love to cook, but baking is not my strength.at.all. Case in point, my first time baking brownies about 7 years ago. I followed the brownie box’s directions to the T! Mix ingredients, preheat oven, fill greased pan with brownie mix, put in oven, bake for xyz minutes, blah blah blah. After they were done, I let them cool…in the oven. Yup, I thought that I just had to turn off the oven and let them (somehow) “cool” in the oven. In my defense, the box didn’t state to take out them out and let them cool outside of the oven. If I had read that vital tidbit on the box, the brownies wouldn’t have doubled as a doorstop. Just saying.
So, now I’ve got this baking itch. And, I had these 3 bananas that didn’t look so fresh anymore. My first thought, banana bread! I googled “Best Banana Bread recipe.” One link immediately jumped out at me: “Grandma’s Homemade Banana Bread Recipe.” Is it coincidental that the recipe calls for 3 bananas and I just so happen to have 3 bananas in my fridge? I think not. It’s fate!
Tonight, I was supposed to have 2 giirlfriends over for GG night (Gossip Girl–seriously, one of my guilty pleasures!) where I would then present the banana bread for consumption (Sidenote: I specifically and intentionally didn’t add any nuts since one of my girlfriends is allergic). Alas, the Hubby caught whatever I had. So GG night was nixed. And instead, I’ll be making homemade chicken and veggie soup and doting on him.
As for the banana bread: I brought several slices into work after a few coworkers heard that I’d be baking some yesterday. Naturally, I had to taste it first for quality control. But since my senses are not yet 100% and I’m not sure I can really trust my opinion, my glowing reviews from the coworkers will suffice! **Afternote: It wasn’t as moist as I was hoping. It wasn’t dry, but it wasn’t super moist either. I think it may be my oven…We’ll see how the next bread turns out.**
- 1 1/2 cups white sugar
- 1/2 cup butter, softened
- 3 bananas, mashed
- 2 eggs
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/3 cup sour milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×4 inch loaf pan. (I used an 8.5 x 4.5 glass pan after reading reviews that said the glass pan worked best)
- Combine sugar, butter, bananas, eggs, flour, baking soda, milk, salt and vanilla extract in a large mixing bowl; beat well. Pour batter into prepared pan.
- Bake in a preheated oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. (It took almost an 1 ½ hours for the center to come out clean. But after 60 mins, I reduced the oven temp to 330 since I was afraid the bread would char at the higher temp.)