When we had the little girls here a couple of weeks ago, Little Sister told us about the mystery readers that come to her kindergarten class once a week. She told us that, before the reader arrives, the class gets three clues about the reader to see if they can guess who's coming. When I asked what clues she would give if her daddy came, she promptly named three things.
Then we asked, "What clues you would you give for Daddy-O? Or, Jessica? Or Papa?" When she got to the three clues she would give for me, she thought a minute and answered, "She wears glasses. She has blonde hair. She makes the best banana bread."
Well, here is the recipe for "the best banana bread." I know it's the best because Little Sister says so.
1/2 cup butter, softened
1 cup sugar
2 cups self-rising flour
3 ripe bananas, mashed
1/2 cup chopped pecans (optional)
Preheat oven to 325 degrees.
Cream butter and sugar. Add eggs and beat. Alternately add flour and bananas (start and end with the flour.) Stir in nuts if using. Pour into greased 9-inch loaf pan.
Bake at 325 degrees for 1 hour. Remove from pan and cool on a rack. Wrap in foil and let the loaf "ripen" for a day before slicing. (Have no clue why this makes it better, but trust me, it does. It is much more moist.)
This can also be baked in smaller pans by adjusting baking time. Keep a close watch to see when it's browned and check with a toothpick.
One 9-inch loaf pan—Bake 1 hour.
Two 8-inch loaf pans—Bake for about 50-55 minutes.
Three 5-3/4-inch loaf pans—Bake about 45-50 minutes.
Four 5-inch foil pans—Bake 40-45 minutes.
This is a good recipe for sharing. You can see the various pan sizes I've used. Divide the batter to suit your needs.
|These bananas are perfect for baking.|
This time I made the smaller loaves. One to eat, two to freeze. Daddy-O can pull out a loaf for breakfast or a treat when I'm away on grandmother duty in a couple of weeks. And maybe I'll bake more for the granddaughters when I'm at their house.