Bananas in pyjamas

So, I've been seeing peeps post their super-yummy-looking banana bread recipes all over the web, and I thought I should throw in what I think is the easiest (and most forgiving) banana bread recipe of all time.

That's right. I've compared them all. Ask anyone.

My recipe originally came from Evelyn Raab's Clueless in the Kitchen. 'Nuff said 'bout my mad kitchen skills, yo. This book was actually a godsend when I first moved out on my own and didn't really know how to do simple things, like cook rice or a soft-boiled egg. (This book is a great gift idea for those with kids about to fly the coop...or, leave the nest...or...something. Is that first one a euphemism for "going crazy"?)

Anyhow, over the years, I have perfected this recipe, I do believe, and have tried a dozen or so variations that have all turned out fabulously except when I've forgotten to set the timer and the bottom has burned to a blackened crisp every time.

So, here's how she goes, a la my adaptations:

Mix together:

• 1 1/4c flour (feel free to use white, whole wheat, or any combo of the two - other flours are on my list to try!)
• 1 c sugar (this can easily be reduced up to half and any sugar will do. A full cup makes it pretty sweet)
  
• 1 tsp baking soda

In a separate bowl, use a potato masher or electric mixer (or just use your blender) and smoosh together:

• 3 overripe brown bananas (or thawed ones from your freezer)
  
• 2 eggs
• 1/2c veg oil (this can easily be subbed in part or in whole for applesauce. Tastes great and better for you. Butter will also work.)

Now, mix the wet stuff into the dry stuff.

Pour into a well-greased loaf-pan and bake at 350 for 1 hour. Muffins take about 30 min. Or, if you happen to have found some mini-loaf pans on sale at Michael's after Christmas for $0.15 apiece (score!), those will work too. These take an hour too, for some reason.

Some yummy add-ins: a handful of chocolate chips, chopped nuts, blueberries, raisins, chopped apples, etc. This recipe is so forgiving that you can try it any-which way.

This recipe freezes well, doubles well, and makes for a super-yummy breakfast, lunch, snack, supper when Cliff isn't home accompaniment to the well-balanced and nutritious supper one cooks when eating alone, or any other possible meal.

By the way, I thought Cliff was off his rocker when he suggested it would be good with cheddar cheese...but holy moley, that's some good eats!

Let me know if you try this one out!

Linkin' it up to some sweet parties...


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