Tuesday, August 2, 2011

Experimental Banana Bread

While I do have a fallback banana bread recipe, mostly I like to wing it. I’ll post a real recipe someday, but here are some guidelines for my spur-of-the-moment, fly-by-the-seat-of-your-pants, whatevers-on-hand banana bread:

3 mashed bananas (as old as possible)
1/2 stick butter (or margarine), melted in the microwave
2 cups flour (wheat/wheat/both)
1 cup sugar (could use as little as 1/4 cup, or substitute brown sugar or honey—I LIKE HONEY!)
1 tsp baking soda
1 tsp baking powder
1 tsp salt (could omit)
1 tsp vanilla (I never omit on purpose!)
1 egg (can omit if using yogurt)

Could add:
1/2 cup peanut butter (any kind)
1/4 cup yogurt (any kind)
1/2+ cup chocolate chips (any kind)
1/2+ cup oats (regular or quick-cooking, but decrease the flour a little)

Your batter should be kind of thick but still sticky. Bake at 350 degrees until the middle isn’t gooey.

I will say, this doesn’t ALWAYS turn out tasty. But 90% of the time that I make up my own banana bread based on whatever I feel like, it’s delicious enough that I eat it by myself within a few days. I find myself eating it for breakfast, snacks, dessert, everything. If it’s a little dry, I’ll microwave slices with a little butter, and if it’s not sweet enough, add a little honey or sugar on top.

My hubby practically never eats my experimental banana breads, but other friends and coworkers have ensured me that they’re really good.

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