Banana Bread

Happy Almost 2011!

I wish I had the time or the energy to really sit down and reflect on this past year at this moment but the past few days have been filled with snowboarding aka falling down a lot and being sore a lot. The good news, however, is that I think I finally have it down so I can at least reasonably go down a mountain with less than a dozen falls and less than half of those as actual falls. (I often sit down as a way of stopping but since this is purposeful I don’t see it as falling per se.. Go with it.) So it’s actually been good but my entire body hurts more at this point in time than it has ever hurt before. Is it strange that I’m proud of having beat up my body sufficiently enough to inflict such pain on myself?

In general though it’s been a great year. I started this blog and have met some wonderful people on it. I’ve pushed myself harder than ever before and I’m excited to see what the new year brings to Small Town Oven.

My blog resolution for 2011: Create a new recipe each month to share on STO.

Let’s hope I keep it!

In other reflections, I started my final year of medical school, began interviewing for residency positions (meaning a job), went to several weddings of people I love and adore, took a trip to Vegas, vacationed in London and Ireland, got a Kindle, and had some great times with some great people.

It was a good year but I’m ready for the new one to begin.

But not without my banana bread!!

This banana bread is a completely fantastic way to use up those bananas you have sitting on your counter getting older and darker by the minute. It’s soft, banana-y, and creates a wonderful crust (for your 93-year-old grandmothers who enjoy the burnt parts). It’s great for breakfast, mid-day snacks, or midnight munchies. Bring it to friends’ houses, family gatherings, or eat it all yourself and don’t tell a soul. I won’t tell. You have a little under 12 hours before that New Year’s Resolution hits. Just enough time to bake, eat, and hide the evidence!

Banana Bread
from Mary Sue Milliken & Susan Feniger via Food Network

Makes 1 9″ loaf (or an 8″ loaf with lots of crust).

Ingredients
2 c all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3 over-ripe bananas
1 tbsp milk
1 tsp ground cinnamon
1/2 c (1 stick) unsalted butter, room temperature
1 c granulated sugar
2 large eggs

Instructions
Preheat oven to 325F. Grease loaf pan however which way you like (I used butter).

In a small bowl, mash the bananas with the milk and ground cinnamon. Set aside. In another medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

Using a stand or hand mixer, cream butter and sugar together until well combined. Add in eggs one at a time, mixing until incorporated. Then add in the banana mixture and combine. Stir in the flour mixture until the flour just disappears. Pour into loaf pan and bake 1 hour to 1 hour and 10 minutes or until a toothpick comes out clean. Let cool in the pan for 15 minutes before turning out (or keep it in the pan which is what we do).

See you in the New Year!

Advertisements

5 Comments »

  1. Sues Said:

    I love banana bread and yours looks awesome 🙂 I’m going snowboarding for my first time next weekend and I’m sooo nervous. Will likely fall down and kill myself!

  2. Joanne Said:

    I am super impressed that you are snowboarding. You have more strength and courage than I do, my dear!

    Meeting you was one of my absolute FAVORITE parts of this year! And i am keeping my fingers crossed that you match here in NYC. So that we can spend hours and hours together. Hope that’s not too creepy.

    Mmm I LOVE banana bread! No such thing as too many recipes for it!

  3. You just can’t beat a great banana bread. The over ripe bananas are the trick, wouldn’t you say?

    Have a terrific New Year!

    Kristi

  4. Nice looking banana bread. This reminds me that I have a ton of bananas in the freezer just waiting to be turned into banana bread.

  5. Mmm this looks moist and wonderful. I have a standby recipe for banana bread that I love dearly but really you can’t have too many great recipes. Looking forward to your STO originals throughout 2011. Happy New Year!


{ RSS feed for comments on this post} · { TrackBack URI }

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: