Banana Bread (With Photos)

Posted on

I typed up and included this recipe in my regular “Family Chatter” blog during the month of April– now, I’ve copy/pasted it into here.   First of all, here are the pictures of how this bread turned out for me– I was VERY satisfied!!!


Banana Bread:

I already had/have what I consider some good recipes for making banana bread.  But,… from ‘someones?’ blog site about baking, I ended up watching a ‘you tube’ video of an 89 yr. granny making banana bread with her daughter-in-law.  You can find this video by clicking on this link:  The recipe I found there is what I’ve typed out below.

To make this recipe of banana bread, you will need:

6 very ripe bananas with some brown spots on them, but not rotten (LOL!).  Smash/crush these, but not so much that they turn into ‘banana soup’… in fact, pieces that are still 1/4 to 1/2″ are okay.  Set this aside until it’s time to add it.
Start mixing together (you don’t need a mixer for this):

2 large eggs, beaten
2/3 cup butter, melted
2 cups sugar  (Ever since the first time I made this recipe, I’ve used only 1 cup of sugar– it works!)
2 teaspoons vanilla
2 teaspoons baking soda
2 finger pinches of salt 

Add:  Smashed bananas and stir in until well blended

Add:  3 cups all-purpose flour (stir only long enough to incorporate; do not over mix it)  and 1 cup walnuts, optional (chop them only ‘slightly’).

Put this batter into “VERY” greased or buttered pans, paying special attention to the corners of the pan (so the loaves don’t act like they are part of the pan after baking).  In fact, I like my daughter Paula’s suggestion even better:  Spray the pans with non-stick, cut a piece of parchment paper the size of the pan, put it in there, spray that with the non-stick and……….. magic!…………….. pops out before there’s time for any kind of ‘wonder if you will’ feeling!

If you are using two large (9″ long) loaf pans, bake them about 1 hour at 350-degrees, or until a toothpick or sharp clean/dry knife stuck into the center comes out clean.  I baked mine in three of the smaller (8″ long) loaf pans and they were done in about 45-minutes.  Before trying to remove from pan, run a knife around all the edges to loosen them a bit.

Okay, … done!!!   Wayne was in here as they came from the panggangan and he wanted a ‘sample’ right away.  I preferred to first let them cool for a while, but….. he won! (See photo at top.)  He asked me to wrap up a couple of slices for him to take to the woods were John is cutting wood.   I believe this IS a good recipe!  This house smells better than ANY scented candle could accomplish!!

Source Recipe:

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *