Freedom Bread, err. Banana Bread, an adaptation.

OK Truth. My favorite baking recipe that I make, is Banana Bread. This bread is darker and richer than what you’re used to seeing because it cooks low and slow and caramelizes everything while cooking. Enjoy it- it’s super simple and fast to make- I keep old Bananas in the freezer and put them in warm water for 10 minutes to peel them. I’ve started playing with inclusions lately too- I did this recipe with Blueberries- YUM! and the most recent was with Strawberry preserves that I made from farmers market strawberries. Photos soon- my upload folders are screwed up….

Poppy’s Banana Bread:

Turn Oven on to 325º and Grease and flour a bread pan.

COMBINE:

3 ripe Bananas
2 eggs
1 Cup of Sugar (or 1/2 C with a half C of any fruit Preserves you like- I just did Lemon Strawberry- OMG)
1/4 C Veggie Oil (Canola, not Olive)
1/3 C Buttermilk (I frequently substitute Soy milk + zest and 1 lemon’s juice- now that’s a standard)
1 Lemon’s zest and juice
1 tsp Vanilla

COMBINE:

1-3/4 C Flour
1 tsp Baking Soda
1 tsp Salt

Combine wet and dry ingredients and bake for 1 hour and 20 mins or until it’s no longer soft in the middle. Minimum 1 hour 20 mins.

Let cool for at least a half hour- I know I know.

This entry was posted on Sunday, July 4th, 2010 at 7:40 am. It is filed under Bread, Food for Thought. You can follow any responses to this entry through the RSS 2.0 feed.