Half an hour ago, I had one sad, speckled banana languishing in my fruit bowl. I kept casting sidelong glances at the banana, noting that I must carry the poor thing out to the compost pile. But instead (partly because I hate walking things out to the compost pile, and partly because I heart muffins) I decided to make banana bread.
Normally, I make banana bread with the recipe from The New Best Recipe. But tonight, this recipe was too finicky for my taste, and besides, I didn’t have the plain yogurt that it called for. Instead, I turned to the banana bread from my childhood. B is for Banana Bread. From the Alpha Bakery cookbook. It’s likely that your mom also owns this little book- I think you got it by sending $3 and the bar codes snipped from empty sacks of Gold Medal flour to Betty Crocker circa 1991. Anyway, a quick google later, I was in possession of the recipe! And half an hour later, I was eating a muffin! And it was quite a lovely treat! And if you’ve done any baking in the last 6 months, it is exceedingly likely you’ll have everything you need on hand! Exclamation points!
Couple notes: I only had one banana, which equaled 1/2 cup mashed banana, so I did a half-assed job of stirring up a third of what the recipe below calls for. The muffins still turned out delicious. Also, I had a pretty fun substitution- I didn’t have any walnuts in the pantry, which is what I normally use when I make banana bread, but I did have a sack of the honey-glazed pecans they sell in the bulk section of Central Market, so I chopped up a handful of the those and tossed them in the batter. This shit is
good bananas! B-A-N-A-N-A-S!
B is for Banana Bread
- 3/4 cup sugar
- 1 1/2 cups mashed bananas
- 3/4 cup oil
- 2 eggs
- 2 tsp. vanilla
- 2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup chopped nuts (optional)
- Heat oven to 325 degrees.
- Grease loaf pan with butter, or line muffin pan with papers.
- Mix sugar, bananas, oil, eggs, and vanilla in a large mixing bowl. Stir in remaining ingredients. Pour into pan. Bake until toothpick inserted into center comes out clean (about 20 minutes for muffins, 50-60 minutes for bread).
From The Alpha Bakery Children’s Cookbook, published by General Mills/Betty Crocker in 1991.