Banana Bread

I heard recently that bananas are the only type of fruit that doesn't make you feel guilty for not using it when it was perfect.  Bananas are very forgiving because they are actually at their best in banana bread.

For years (I am talking decades here!) I used the same recipe and it was okay, but just not very moist – not like I wanted it to be.  I would smother it in butter or dunk it in coffee, but it just wasn’t the best.

A couple of months ago, Jen, my daughter (http://glenniferjen.blogspot.com/) sent me a great recipe for banana bread – it’s different.  It bakes up dark and beautiful, but it’s so moist and full of banana flavor….finally, after all these years, the “best” recipe has been found!

Last night, I had about four over-ripe bananas sitting on the counter.  I had to do something with them.  I decided to make up the recipe but instead of baking it in a loaf, I made it into six extra-large muffins.  I kinda like muffins.  I topped them with almond slices before I baked them.  Amazing!

So, here’s another recipe for all of you out there who wait and hope for them.  Rest assured, I don’t post recipes unless I consider them the best, the go-to, the tried and true…so use up those bananas, bake up some of these lovelies and you will be smiling too!

J

Jen’s Banana Bread

3 to 4 ripe bananas, mashed

1/3 cup butter, melted

Mix these together well, then add the following one at a time until well mixed:

1 egg, beaten

1 tsp. vanilla

1 cup sugar

pinch of salt

1 ½ cups flour (I always use whole wheat pastry flour – it’s always great!)

1 tsp. baking soda

Bake at 350°

Loaf pan – 1 hour

Muffin pans – 20-30 min.