|One Bowl Banana Bread|
I never really had a sweet tooth growing up. I'd more often than not choose the savory over the sweet. However, as I got older, my tastebuds changed and although I am still not a dessert fanatic, I often get a craving for something sweet after a nice meal.
So enter a new segment of my blog that I would like to call "The Kitchen Rebel"...because creating your own meals doesn't mean having to set up a grand production in your kitchen. My aim is to share and promote recipes with minimum effort and maximum bang.
Creating things from scratch at home lessens your carbon foot print by A LOT so let's all head to the kitchen and start cooking.
Most baking recipes will have you using, 2 mixing bowls, one for dry and wet, a sifter, plus a myriad of measuring cups and spoons.
What you will need for my recipe are these:
- One large mixing bowl
- Loaf Pan or Pyrex, (whatever you have lying around that can work in an oven and will fit the batter)
- 1 cup measuring cup
- Butter knife
Why? Because I can. :P and I don't particularly enjoy washing a lot of dirty dishes. Plus less dirty dishes = less pollutants in the water ;) last green tip to avoid strangulation from you guys, promise!
- 4 ripe Bananas
- 2 eggs
- 1 1/2 cup flour
- 1 cup sugar (brown or white or both, for this I used both because I didn't have enough brown. I used about 3/4cup white and 1/4cup brown)
- about 1 tsp baking soda
- about 1 tsp vanilla extract
- 1/2 tsp. salt
- 1/2 cup butter (or some butter + lauric oil to make 1/2 cup...lauric oil is cheap and healthy)
|one bowl banana bread batter|
Before I go on, let me just share with you that I have always beeen turned off by baking because everyone turns it into such an exact science. Even back in culinary school, we would have to measure, pack sugar with a knife and be so precise that it started to take all the fun out of it. Although the finished product benefits a lot from being precise, you don't have to be exact. Just relax, put a lot of love and ituition into it and it'll turn out. I promise :)
Here's another tip to make life easier for you...I'm sure you already have measuring cups and spoons lying around unused in your cupboards. One afternoon when you're not doing anything or while cooking, stare at them and try to memorize the volume these measuring devices contain so next time, you can just eyeball. Or have them lying around, but don't use, just look at them for quick reference.
Using your 1 cup measuring cup, put sugar into large measuring bowl, then add half cup of butter (half cup is half a bar of butter). If you decide to use lauric oil as well, just pour in and estimate roughly to equal a half cup. Then comes the vanilla extract. Add your two eggs and just slice the butter around with your bread knife to turn it into little pieces. Peel and add your four bananas. Mash and mix using your fork.
tip: do the mixing in the kitchen sink so you don't have to wipe your counters afterwards
Chuck about a tsp of baking powder and 1/2 tsp salt into your wet ingredients, yes, straight from the box, just eyeball. (Measuring spoons are for squares :P)Mix a little. Again using your 1 cup measuring cup, Measure 1 cup of flour. Pour into your batter little by little with interval mixing. No need to sift. (we bake like a boss!) Once the cup is emtpy, fill it up again halfway with flour and repeat process until your batter reaches a consistency the same as the photo above. It's quite wet...if its too wet, add a little flour, if it's too dry, add a little oil.
Pour batter into pan and bake at 350F/175C for an hour. If you're using an oven toaster, cut baking time to about 30-45 minutes, depending on the size of your toaster.
Slice and serve. Enjoy!