Wednesday, September 8, 2010
My Big, Fat, Delicious Banana Bread
And now...the bundt cake! Sorry. Whenever I use a bundt pan, I always think of that scene from My Big Fat Greek Wedding. You know the one...where the dry as toast white lady brings her little bundt cake to the lamb-roasting-on-a-spit Greek party. Gets me every time!
But anyway, back to the banana bread. Banana bread has been my Achilles heel as a cook. No matter what I do, it always turns out AWFUL. The inside is mushy, the outside is burned--yuck, yuck, yuck. I can't tell you how many banana breads I've thrown away, uneaten. Well, I guess technically I could tell you, but I won't. Because it's just plain embarrassing.
Today, I am thrilled to announce, I did it! I made a banana bread that was not only edible, it was enjoyable! Even if I don't do anything else that's useful today, I'll go to bed with a smile on my face tonight.
1 3/4 c flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar (I used raw sugar)
1 tsp cinnamon
1 1/4tsp cream of tartar
2 eggs, beaten
1/2 cup applesauce or oil
1 tbsp vanilla
2-3 ripe bananas, mashed
Preheat oven to 400. Mix dry ingredients. Make a well in the center. In a separate bowl, mix wet ingredients well. Add wet ingredients to dry and stir. Do not overbeat. Bake at 400 for about 30 minutes for a bundt pan, 18 minutes for muffins (I did a bundt and mine was done at 32 min). Enjoy!