Well, my fellow foodies, how do you like the alliteration in the title? It was actually unintentional. As a baker, it is sometimes helpful to simply go back to the basics and rediscover things that are truly simple to bake. I did so today, as the first raindrops fell in Seattle since..what..last week?
But going back to the basics isn’t half as bad as it may seem? In fact, I have just discovered my new favorite banana bread recipe.
Natalie’s Favorite Banana Bread
Adapted from 17 and Baking
3 ripe bananas, smashed
1/3 cup butter, melted
3/4 cup of sugar
1 egg, beaten
1 tsp vanilla extract
1 tsp baking soda
Pinch of salt
A handful of pecans (optional)
1 1/2 cups all purpose flour
- Mix the bananas and butter in a large bowl. Mix in the sugar, egg, and vanilla until combined, then the baking soda and salt. Gently add the flour, being careful not to overmix. Preheat the oven to 350 F.
- Break the pecans into pieces with your hands. Fold it into the mixture.
- Pour into a greased 4×8″ loaf .
- Bake for 1 hour or until a toothpick comes out clean. Let the banana bread cool 10 minutes in the pan before turning out onto a rack and cooling completely.
Again, two days in a row, two basic baking treats. The recipe I used is just super easy to deal with. Very little work or fancy ingredients involved. A down-to-earth, healthy treat that only uses 1/3 cup of butter and 3/4 cup of sugar. Impressive!