Sometimes I bake…

Anyone who knows me knows I hate baking! It’s just something I am not generally good at because it requires a lot of measuring and patience. I prefer cooking where I can go about my business, carelessly dumping flavors that I like together. Okay, I’m not that haphazard in the kitchen and I LOVE reading recipes – in fact, I have some seriously organized Pinterest boards that can attest to that – but I never actually get out the measuring cup or spoons unless I am writing a recipe or baking.

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This banana bread recipe I am going to share is the best banana bread you will ever have! Okay, okay, I know everyone that has a family recipe says that, but this is sooooo good! It has this amazing cake-like consistency and the butter in the recipe adds a richness to the batter. My mom got this one from a woman she used to work with 30 years ago and my whole family loves it and uses it to this day. The one step I have noticed that is different with this recipe, as opposed to all the others that I have found, is soaking the smashed bananas for 20 minutes. This step is where the magic happens my friends and cannot be ignored.

Like most banana bread recipes it starts with smashing some overripe bananas, this is my daughter’s favorite step where I remind her about 3 times to keep the bananas in the bowl. Since I did not have overripe bananas on hand, I asked Google how to ripen them quicker so I could use them for my recipe. The microwave trick worked awesome. Into the bananas you add the salt and baking soda as well as the butter and then pour over 3/4 cup of boiling water and let it sit for 20 minutes. Trust me on this people- even the girl who barely bakes didn’t screw this one up.

I am also including this amazing Pumpkin Chocolate Chip bread recipe that was a huge hit at the Girl Scout Bake Sale this weekend, and because there is a little Basic in all of us because Pumpkin Spice is delicious (don’t tell Alton Brown I said that he will ask me for my license).

My husband and I actually had a Pumpkin wedding cake in 2009 when we got married before it became a HUGE thing because I thought it would be cute at a Halloween wedding. Well little did I know that it wouldn’t be strong enough to support the fondant and our cake collapsed, but then again I don’t bake so that’s something I could have never predicted, and it makes for another funny wedding story.

Banana Bread

  • Servings: 8-10
  • Time: 30 mins prep time, 30-45 mins baking
  • Difficulty: easy
  • Print

Ingredients

-2 overripe bananas

-1/2 tsp salt

-1 tsp baking soda

-4 Tbsp butter (or any butter substitute that you choose)

-3/4 cup boiling water

-1 cup sugar

-2 eggs

-1 tsp vanilla

-1 1/2 cup flour

Directions

Preheat over to 350 degrees. Mash bananas in a bowl, then add the salt, baking soda and butter. Cover with the boiling water and allow to sit untouched for 20 mins. Once the 20 mins is up add the sugar, eggs and vanilla and beat until incorporated. Then slowly add the flour, the mixture will be thick. Pour into greased loaf pans and bake. This can take 30-45 mins depending on your oven or size of the pans. Bread is done when toothpick will come out clean.

Chocolate Chip Pumpkin Bread

  • Servings: 8-10
  • Time: 15 mins prep time, 40-60 mins baking
  • Difficulty: easy
  • Print

Ingredients

-1 1/2 cup sugar

-1/2 cup vegetable oil

-2 eggs

-1 tsp baking soda

-1/2 tsp salt

-1 1/2 tsp Pumpkin pie spice

-1/2 cup water

-1 cup Pumpkin puree

-1 cup chocolate chips

Directions

Preheat oven to 350 degrees. Whisk together dry ingredients minus sugar (flour, baking soda, salt, pumpkin pie spice) and set aside. Beat sugar, eggs and oil until incorporated, then gradually add the flour mixture. Once this is complete stir in the Pumpkin Puree and water and beat to mix well. Once complete fold in chocolate chips and add to greased loaf pans.  The bread can take 40-60 mins depending on your oven or size of the pans. Bread is done when toothpick will come out clean.

Please let me know if you try these breads how they turn out for you 🙂

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