So it’s been a little while since I posted last, and I apologize for that. However, yesterday I got the chance to make some bangin’ banana bread–my grandma’s recipe 🙂
It was pretty easy; the hardest part being how to know how long to leave it in the oven, but I’ll get to that.
So here’s what you will need: ½ cup butter, 2 eggs, 2 cups flour, 3 medium-sized ripe bananas, 1 tsp baking soda, ¼ tsp salt, and 1 cup sour milk, which you make by adding 1 tbsp of white vinegar to your cup of milk.
Here’s what to do:
1. Cream butter and sugar together. Add eggs and beat well. Mash bananas and mix them in.
2. Sift flour, baking soda and salt together. Add alternately with sour milk to the banana mixture.
3. Turn into a greased 9x5x3 inch loaf pan and spread evenly.
4. Bake at 350 degrees about 1 hour, or until done.
This last step is where I ran into trouble. The edges of my banana bread were browning and even looking like they were about to burn, but the middle was no where near done. I ended up taking it out a little too early and it fell apart a little bit, although you can’t really tell that from the picture.
Later when I talked to my mom, she said to wrap the edges (after they browned) with aluminum foil to keep them from browning anymore or burning.
Guess I couldn’t have made this without a little familial help, huh? 😉
When done, it will be crumbly but kind of sticky on the inside, and will just about melt in your mouth. This is my favorite dessert that my grandma makes.