Could not really sleep last night so i decided to make breakfast for my family (and cell later). I then suddenly had a desire to bake something, which was slightly strange since I have not had this longing for so long. So I decided to walk over to Elias Mall, at 6am, to buy ingredients to bake. Walking around Golden Bamboo Supermarket while surfing online on my iPhone, i found a simple recipe for banana bread.
I later found out that baking (or cooking of any sort) at 7am in my kitchen is strongly not encouraged, unless you would like to perspire so much that even your shorts are soaked in sweat. Unfortunately my room, the dining room and the kitchen all face east. Hence it was a mini suana mixing the ingredients for the banana bread. However, the scent of baking banana bread filling the house really made it feel worth it.
The recipe for this banana bread was taken from http://www.joyofbaking.com/breakfast/BananaBread.html
Banana Bread Recipe:
1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped (optional)
1 3/4 cups (230 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract
The mixture just before baking
Banana Bread Recipe: Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.
Banana Bread Fresh out of the oven