Why are there stretches of days when you’re really productive, then all of a sudden you don’t want to do a thing?
Like for example, I just arrived at my grandparents’ earlier this week; since arriving, I've gotten up in the mornings and ran, I baked this banana bread, I played my flute and piano, I sorted my college stuff...and the list goes on. That lasted all of 3 days before today came and I just felt like doing nothing. Maybe it's the sudden overcast weather? Yeah, let's blame it on that. After all, who wants to run in the rain?
Well, now it's 5:30 (pm!) and I've finally gotten myself motivated enough to write about banana bread instead of just eating it. <-- Not that that’s a bad thing, because it’s pretty tasty.
This is a really good basic banana bread. It’s fairly plain in terms of extra flavors added, which means it’s easy to dress up. Add a little cinnamon, some chocolate chips, some nuts…go for it, experiment!
However, this bread does already have one little secret. A very simple change that is subtle, but definitely makes a difference. A sugared pan. You know how you usually grease and flour a pan to prevent sticking? Well, same idea, except use sugar instead of flour. This gives the edges a delicate sweetness that makes them oh-so-good. No more avoiding the edges! However, you must use butter or Crisco when greasing the pan and not cooking spray. If you want to spray the pans, fine. But just don’t use sugar. It won’t work.
Now to try to salvage the rest of my day!
Basic Banana Bread
Notes:
I made 1 1/2 recipes of this bread, hence the extra, smaller loaf in the picture. If you make the recipe as above, you should only get one loaf.
You can also make this bread into 18-24 muffins, two 8x4" loaves, or three mini loaves; baking times will be affected.
Recipe from: http://www.crazyforcrust.com/2014/02/moms-banana-bread/
