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My mother used to make banana bread all the time when I was growing up, and it was one of the treats we most looked forward to. Tender, with a crisp, brown crust and an intense banana flavor, it was just the thing for breakfast, or toasted and thickly buttered with a hot cup of tea.
She got the recipe from an old community cookbook called Forum Feasts (see my post on a recipe for chocolate cake with orange icing from the same book here) -- I've cut back on the sugar a little, but otherwise it remains the same. It keeps well for a few days, and if you wrap it tightly in foil and plastic wrap, you can freeze it for several weeks with no side effects.
- 3 tablespoons unsalted butter, melted, plus more for the pan
- 3 large, ripe bananas
- 1 egg, lightly beaten
- 3/4 cup sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
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What to eat and listen to tonight.
We've got the summer blues.
Our latest #f52contest: back-pocket baking.
Have a ball (jar).