Crummy Weather & Rotten Bananas
Stuck at home on a rainy morning with nothing to do and a bunch of very rotten bananas sitting on the counter, we decided to pass the time by making banana bread. Somehow whenever we are stuck at home, Ria and I end up working on trying a fun recipe together. Then off she goes to her afternoon preschool and “shows off” to her friends and teachers about what she cooked in the morning. “Teacher Nancy, I just made the BEST banana bread,” she says as she is getting out of the car.
Banana bread is one of those classic things almost everyone can bake and a fun project with the little ones. Get them busy with the peeling and mashing of the bananas, measuring, mixing and adding their own creative little touches. In Ria’s case the “creative” addition was chocolate chips. We love our banana bread slathered with nutella (yes, we are a little bit crazy around here) and made into a sandwich with tiny scoops of vanilla ice-cream. Great treat for picnics and school lunches.
Banana Walnut Bread – from Food Network Kitchens
- 1 1/4 cups unbleached all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine salt
- 2 large eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
- 1 cup sugar
- 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
- 1/2 cup toasted walnut pieces
- 3/4 cup chocolate chips (a Ria-addition)
- Sift the flour, baking soda, and salt into a medium bowl, set aside.
- Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
- With an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the mashed bananas
- With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and chocolate chips and transfer the batter to the prepared pan.
- Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack.