MY NORMAL MONDAY RECIPE POST PUBLISHED ON TUESDAY THIS WEEK - EASY BANANA BREAD

We had over-ripe bananas in the fruit bowl so I decided to make this recipe today.  I found it at YouTube and the video host goes by the name of Baked Like A Pro.  You can find the link here.

Banana Bread

Ingredients are also provided in metric at the video site, if you live anywhere other than the States.

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup melted butter, salted or unsalted

1-1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

3 large ripe bananas

2 large eggs, slightly beaten

1/2 teaspoon cinnamon

1 cup chopped walnuts (mine were in halves and I just left them that way)

Preheat oven to 350 degrees F.  

Pre-grease your loaf pan.

In a medium-sized bowl, mash your bananas thoroughly with a fork, or you can use a potato masher as was done in the video.  This recipe is very easy and is mixed by hand, not an electric mixer.

Add the melted butter, vanilla extract and beaten eggs.  Mix thoroughly after each addition. 

Next you will be mixing in the flour.  The batter will seem a bit thick at this point but it gets less so after adding all the ingredients.

The sugar goes in next and then the salt, baking powder and cinnamon.  Mix in after each addition.  

Lastly fold in the cup of walnuts, remembering to save a few halves for the top of the batter before putting into the oven.

Put the batter into your pre-greased loaf pan.  The one used in the video was 8 x 5 - 4 x 5 - 2 x 5.  Top with the walnut halves.

Put in the pre-heated 350 degree F. oven for 50 minutes.

Test to see if it is done by using a toothpick in the center.  If it comes out dry it should be done.  If batter is stuck to the toothpick then you need to put it in again until it is cooked all the way through.  Mine took longer than the recipe states.  

I had to put it back in the oven for 15 minutes longer (my oven runs on the cooler side, even though I preheated it to 355 deg. F. 

I thought it came out a bit too dark, but my dear other half liked it this way and he is very honest in his assessments.  He has had several slices since I cooked it and likes it cold with a pat of butter.  Next time I will try to adjust to get it to how I think it should be, maybe use two smaller pans.  It tasted great and that's the main thing.

I made this recipe before we came down with the virus.  Thank you to each of you who left get-well messages.  They were very comforting and much appreciated.  I will be slow on catching up with you all but hope to do that this coming week.

Thanks for visiting and I hope your day is a great one.

MONDAY RECIPE POST - BLUEBERRY-BANANA BREAD

I found today's recipe here and the blog host is Karly.  You can see other recipes at this link.  I have made other banana bread recipes, but enjoy trying a different ones.  

Blueberry-Banana Bread - makes 1 loaf

8 servings at approximately 384 calories a slice, without any additions.

Our host likes to serve her bread in thick slices with a big pat of salted butter.

This recipe takes approximately 1 hour and 10 minutes from preparation to out of the oven.

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon salt

½ cup butter room temperature

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

3 medium ripe bananas mashed

1 cup blueberries

1-2 tablespoons of flour

Preheat oven to 350 degrees. Spray a 9x5 loaf pan with nonstick spray.

In a small bowl add the 1-2 tablespoons of flour.  Gently stir in the blueberries so that they are thoroughly coated with the flour.  This process prevents the blueberries from sinking to the bottom of your pan when bread is baking.

Put the 2 cups of flour, baking powder, cinnamon, baking soda and salt into another small bowl and whisk to combine.

In a larger bowl add the butter and sugar.  Beat with an electric mixer until light and fluffy.

Beat in the eggs and vanilla until combined.

Add the mashed bananas to the mixture, mixing in by hand until combined, scraping down the bowl as you stir.

Add the dry ingredients again by hand and stir, being sure not to overmix the batter.

Shake the excess flour off the blueberries and gently fold in.

Transfer the batter to the prepared baking dish and bake for 1 hour, or until a tester comes out clean. 

Towards the end of its cooking time and if you see it getting too brown, cover the bread with a piece of aluminum foil.

Cool in the pan for 15 minutes before transferring to a wire rack to finish cooling.

I have included Carly's tips below:

"TIPS & NOTE:

I've only tested this recipe with fresh blueberries, but frozen would likely work. 

To toss the berries in flour, just rinse the berries and pat dry. Sprinkle on a tablespoon or two of flour and gently stir to coat the berries in the flour.

Sprinkle extra berries on top of the batter before baking, if desired."

I am adding the full website addresses, just in case the links above don't work.  I will try to do this below a recipe, whenever I can remember to do so.

Karly's blog: 

https://www.bunsinmyoven.com/

Actual recipe: 

https://www.bunsinmyoven.com/blueberry-banana-bread/

This was a delicious bread. The batter came out darker than the others I have made.  I think it was because I added the cinnamon and vanilla.  It is the first time I have used cinnamon in my banana breads, and it wasn't overpowering, a pleasant hint for your taste buds.

At the end of the cooking time suggested here, when I tested the bread by inserting a sharp knife in the top of the bread, it was still uncooked.  I put it back for another ten minutes and the next testing was perfect.  Our oven tends to run cooler as I always seem to be adding more time to most recipes.

I put the tented aluminum foil over the top of the bread, as suggested.

A pat of butter is a perfect and more traditional way to eat a slice of this bread.  We also tried a spoonful of Cool Whip, and another time on its own.  All were good, though the butter was our favorite.  

Bon Appetit!