Baking Banana Bread
I already realize that I most likely aggravate my roommates on a weekly basis with my extended periods of kitchen domination. This week I made Champ, Colcannon, a sort of Southern coleslaw with the leftover cabbage, and simmered Beef and Guinness stew for a couple hours, filling our small common space with a deliciously malty smell, which may or may not have been appreciated. (Although mentioned in previous posts, Champ is an Irish dish of mashed potatoes, made in several different ways with chives, leeks, etc., but always with a nice big pat of butter melting on the top in which you dip your fork. Colcannon is basically mashed potatoes and cabbage. I like to cook the cabbage in a bit of sausage or bacon fat, but that’s just me being indulgent.)
J* liked the hearty stew, although for the sake of our hungry bellies I cooked it a little faster than I should have. I think the exact reaction was “Wow! You can really taste the Guinness.” It may or may not have been a good choice to actually drink a couple Guinnesses with the stew. Hey, when in Rome… I think I may be over my recent Irish food obsession as of late. It’s really too heavy for proper summer eating. I’m ready to try out this Avocado Mango Salsa.
But I digress from the subject of my post. In my quest for perfect banana bread, my bananas have been ripening and over-ripening on the kitchen counter, surely prompting the thought, “Those are attracting fruit flies. Is she going to do something with those brown bananas or what?” Well, last night I did. I made the most delicious loaf of banana bread….ever. I decided to use less sugar than most recipes call for, a little more vanilla, and a handful of chopped walnuts.
Hopefully the glorious smell of the baking banana bread soothed any frustrations regarding the availability of the kitchen counters on any given night.
3 extra-ripe bananas
3/4 stick melted butter, roughly
1/2 C-3/4 C. sugar, depending on how sweet you want it
1 tsp. vanilla
1 tsp. baking soda
Pinch of salt
1 1/2 C. flour
1/2 C. chopped walnuts
Preheat the oven to 350 F. Mash the bananas and mix in the melted butter in a large bowl. Add the egg, sugar, and vanilla. Add the baking soda and a pinch of salt, and mix. Then, mix in the flour and chopped walnuts. Pour the batter into a greased 4×8 in. loaf pan. Bake for one hour. Cool. Attack and devour.