I posed a question to my husband:
“I have three bananas that are just over-ripe. Should I cut them up and freeze them for smoothies, or make banana br-”
Ok, then. Banana bread it is.
Banana Bread from The Laurel’s Kitchen Bread Book
- coarsely mashed bananas came to 1 1/2 c instead of 2, so I added 2 eggs
- used juice from one lemon, measuring approximately 1 tbsp
- baked 45 minutes
Whoa, I’m glad I set the timer for 45 minutes instead of closer to the hour and a half the book suggested. The outside was darker than I’d like, and it dried out the exterior of the loaf. But the inside is very moist. This gas oven at our rental is running hot, so turning the heat down would have helped.
The book mentioned that if enough ripe bananas aren’t available and the eggs are added, the flavor would be milder. This is what I found to be true as well. It’s a nice treat though.
In the future I’d like to try it with the full banana measurement, and mash up the bananas smoother. I left these a little bit chunky to see how it would go, and I prefer the smoother, chunkless style bread.
One of the great things about this recipe is that it’s not loaded with sugar and oil. That, combined with the whole grain flours, makes me feel much better about enjoying treats like this. The Laurel’s Kitchen Bread Book continues to impress me — it’s so wonderful to be able to refer to it for whole grain breads with consistently good results.