My Lunch Can Beat Up Your Lunch!

Bento Recipe: Banana bread

 
   
 

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I was surprised at how easy this was to make. I'm used to bread being tricky, but this is, you should excuse the expression, a piece of cake.

Tally me banana breadWhat you need:

    1.5 cups of all-purpose flour
    1/2 tbsp of baking powder
    1/4 tsp of baking soda
    1/4 tsp of powdered cinnamon
    1/8 tsp of salt
    3 medium mashed bananas
    1 egg
    3/4 cup of sugar
    4 tbsp of cooking oil
    1/2 cup of chopped walnuts or pecans (optional)

It's best if the bananas are overripe to the point of being soft when you peel them. The flavor is better, and it's easier to mash them.

Grease an 8" x 4" x 2" loaf pan with vegetable oil. Preheat the stove to 350 degrees. Sift the the flour, baking powder & soda, cinnamon, and salt together into a medium bowl. In another bowl whisk the bananas, egg, sugar, and cooking oil to a puddinglike consistency. Then pour the banana mixture into the flour mixture and mix. Don't mix too well; the batter should still be lumpy. Add in the nuts if you are going to, then stir them in gently.

Pour the batter into the loaf pan. Bake for 50-55 minutes, until a toothpick stuck in the middle comes out clean. Let it cool in the pan for 10 minutes, then take the loaf out of the pan and let it cool on a wire rack. Wrap in plastic and store overnight in the fridge before cutting, if you can wait that long. (I cant.) Also keeps well in the freezer.

You can also make muffins, of course. Just pour the batter into a greased muffin tin and start checking for doneness after 30 minutes.