I Baked That Banana Bread

When buying a bunch of bananas, I always knew that I wouldn't be able to finish them up. Over some time, they would blackened and turned very soft. At this stage, lots of people think that they're not good anymore and so they'll throw them out. I'm telling you now: don't ever think of throwing your bananas and instead, make a wonderful banana bread out of it.

The soft, old, over-riped bananas are easy to be mashed. In addition, they're super sweet, so why throwing them out? Combine them with some ingredients that you'll presumably have in your kitchen most of the times: flour, oil, sugar and eggs, and you'll be eating a slice of banana bread the next morning you'll wake up. I baked stuffs a lot of times and I know where to find some good recipes. When it turned out very well, I'll usually stick with it. Banana bread should have that cake-like texture, slightly crumbles with crisp outers when it's freshly baked. Though crusts might go softer after a day or two, but the flavours will continue to develop. The most important part is not to over-mix the batter as it will result in a tough, rubbery bread.
This banana bread recipe has gained some popularity among my families and friends and I think it's time to share it with you. Enjoy!

Banana Bread
(from Joy of Baking)

1 3/4 cups (245 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe large bananas (approximately 454 grams), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract (optional)

In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. Scrape batter into prepared pan. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.

Makes 1 - 9 x 5 x 3 inch loaf.