The other day when I was making brownie cookies the Directional Driller asked me if I’d left a banana on his desk. It had been there for a few days and was looking a bit past it’s edible date. He also had a small collection on the kitchen table that was quickly heading toward “black”.
When I said that the one on the desk was not mine, he asked if I wanted to use it to make some banana bread. So after a day or two of putting it off my night hand brought some disposable bread pans and I went to the store for butter.
Once the bread was done I cut a few pieces for the guys in the trailer and attempted to take some to the Company Man. I had to fight to get past Dane. He didn’t want to share any of it.
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The top is crispy, so it crumbles less if you turn it
upside down and cut the bottom side first. |
Ingredients
4 Ripe Bananas
2/3 c Butter, melted
2 c Sugar
2 Eggs, beaten
2 t Vanilla
2 t Baking Soda
1/2 t Salt
3 c Flour
Directions
Preheat oven to 350*F. Prepare 2 bread pans (4x8 inches).
Mash the bananas with a wooden spoon. When they are the desired texture add the butter and mix. Then add the sugar, egg and vanilla.
Add the baking soda, salt and flour and mix together until the dry ingredients are just moist.
Divide the batter between the two pans and bake for 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Cool slightly and turn out onto a cutting board.
The bread will crumble a bit when you cut it, but it is best when it is still toasty.
It is also good toasted in the toaster with butter.
