Tuesday, February 25, 2014

Got frozen bananas? Make banana bread!

This is a total slacker post. E is sick (another ear infection, poor little guy) but rather than skip another day of blogging I thought I'd share a recipe worthy of the site (which isn't saying much because I eat sprinkles right out of the plastic shaker). 

Last week, Nate has a breakfast fundraiser at work and asked me to make banana bread. I'd never made banana bread before, but I had my Memaw's recipe so I figured I would give it a shot. The best part about it is that I finally used the black bananas that were sitting in our freezer. I'm terrible about throwing stuff away. Rather than get rid of bananas that are going bad, I throw them in the freezer to "use later." It's just, until last week, "later" never arrived. 

I was crazy busy the day I made the bread so I don't even have any before pictures (I warned you this was a slacker post). The only thing that threw me off was that the dough had a really strange texture most of the time. It was kind of like cookie dough and if you've ever made bread, you know it's more like a liquid (unless you're using yeast - totally different story). But fear not! Once you add the bananas, it has the right consistency. 

Also, if you use frozen bananas, make sure you let them defrost enough. I didn't and I had dough stick to the side of my bowl. On the flip side, don't let them defrost too much or you'll end up with a really nasty, slimy mess. My mom can't handle the slime, but it's so worth it.


Memaw's Banana Bread (click here for printable version) 
2/3 cup vegetable oil
2 cups sugar
4 eggs
3 cups flour
2 tsp. baking soda
1 cup chopped nuts
1 tsp. salt 
1/2 tsp. baking powder
2 cups mashed bananas (about 5 medium bananas)

Cream vegetable oil and sugar together. Beat well. Add eggs. Add remaining dry ingredients. Add bananas and nuts. Pour into two 9X5 bread pans and bake at 350 degrees F for 50-60 minutes. A toothpick should come out clean. 

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