Banana Bread

We're kinda out of food this morning, so I decided to make banana bread, even though the bananas probably aren't over-ripe enough yet. (I could've made banana pancakes, but that would've ruined all the patience of waiting for the bananas to ripen.)

Ingredients (for a 9x5 loaf):
2 cups flour
1 tsp baking soda
0.25 tsp salt
0.5 cup butter, softened
0.75 cup packed brown sugar
3-4 ripe bananas
2 eggs


Method:
Preheat oven to 350F.
Lightly grease the pan
In a bowl, whisk together flour, baking soda and salt to mix.
In another bowl, cream together butter and sugar.
Beat in eggs.
Thickly slice in bananas and beat until mostly smooth. You might need to use a mashing motion at first  to break the bananas.
Add dry mix and stir until moistened.
Bake in pan 1 hour and check with a toothpick.

Comments:

The recipe I looked at called for eggs that were already beaten, and 2.3 cups of bananas that were already mashed, then stirring (I think this means by hand) into the cream. I didn't want to do the extra dishes, so hence my odd method, and rather thick batter (air gets incorporated into the eggs like this).

It probably matters whether you stir the dry into the wet, or vice-versa, but the bowl with the wet mix was already icky, so I just added the dry to it and stirred, keeping the dry bowl pretty clean. I'm bad, I know.

Our place is smelling really good as I type this!

Holy dense, Batman! This bread has a lot of heft to it. And, after cooling, it shrank vertically.


Verdict:
Yum! The inside was moist, and the top was crispy! The intact banana bits were nice surprises as well.