Banana Bread: Before
I’ve been stockpiling frozen bananas in my fridge for about 6 months now. I’d never made banana bread before, but freezing over-ripe bananas just seemed to be the thing to do. (That’s how boring my life is - I consider freezing bananas trendy). So anyway, last week I decided to take my first stab at banana bread. It didn’t end well. Too many chocolate chips, too much time, burned on the outside and raw in the middle. I posted about my defeat on Facebook, and my old rugby friend Meredith came to the rescue with her Nantucket Nana Bread.
So here’s the recipe, seemingly idiot proof - and we’ll know in an hour if I’m an idiot or not:
3 ripe bananas (mine had been in the freezer - just thawed for an hour)
1 cup sugar
1 egg
1 1/2 cup flour
1/4 cup melted butter
1tsp baking soda
1tsp salt
Combine ingredients - bake at 325 for one hour in a standard loaf pan.
I greased the bottom of the pan - it just seemed the thing to do. There I go again setting kitchen trends.
On a side note - my grandma used to make the best banana bread. Always moist on the top and the perfect consistency. But my favorite part is that she would individually wrap each loaf in foil, and on the top write M or F. Can you guess why?
