Go Bananas.

 

  Do NOT throw away a banana.  If it ever gets to the point where alcoholic fumes are arising from somewhere within the blackened skin, you still don't throw it away.  This is when the flavors are building. It's just getting ripe and perfect for baking.  If you don't have time to make banana bread right now, just wrap them up and pop the bananas into the freezer for later, but don't throw them away.  

 

 

Make Rosie's 2-Banana Bread:

1 3/4 cup flour

1/4 tsp baking soda

2 tsp baking powder

1/2 tsp kosher salt

1/3 cup butter, room temperature

2/3 cup sugar

2 eggs, room temperature

2 extremely ripe bananas, smashed

 

Heat oven to 325°.

 

Prepare a 4 x 8 glass baking pan by greasing, then lining bottom and sides with parchment paper that extends over the sides, for easy removal of bread.

 

In medium bowl, whisk together flour, baking soda, baking powder, and salt.

 

In large bowl of stand mixer with paddle attachment, cream together, medium low speed,  butter and sugar until light and fluffy, about 2-3 minutes, scraping down from sides.  Add eggs, one at a time, beating well between each addition and scraping down as needed.

 

Turn mixture to low and add flour mixture, alternately with mashed bananas, beginning and ending with flour.  Mix until well-combined.

 

Pour into prepared loaf pan and level top. 

 

Bake 45- 50 minutes until tester inserted in center comes out fairly clean.  Cover with foil if top seems to brown too much.

 

Remove from oven and let cool in pan on rack for about 15 minutes, then lift parchment and loaf out of pan and allow to cool completely on rack. 

 

 

My mise en place.

French for having everything in its place. 

When cooking, it's always nice to have everything measured

and ready to go, 

so you don't have to start looking

for an eye of newt or toe of frog at the very last minute.

Makes it easy when you have all the ingredients

right at your fingertips

and all you have to do is follow directions. 

My bananas.  Exuding alcoholic fumes. 

 This is when they're at the best for cooking.  

Eating?  Not so much.

   

Just slide the bananas into a bowl and squish around with a fork.

 

  

 Assemble all ingredients according to recipe and pour into prepared pan.  Using an offset spatula, evenly spread the batter.

The parchment paper there helps you to lift the cooked banana bread right out of the pan.

No fuss.  No muss. 

 

 

 And bake. 

Cool on rack.

 

 

Slice.

If you're like me, I can't wait for the bread to cool.

  I slice me some pieces, spread some butter on and eat.

A little toasted banana bread hits the spot.

For a special little kick, drizzle some honey over the toasted bread.

 I couldn't help myself.

Enjoy.