Brayden’s Quarantine Banana Bread Recipe
So… you’re stuck in quarantine and want to make some banana bread, huh? Well, below is the Betty Crocker recipe Brayden followed… with his “modifications” noted.
Y’all should know that Brayden had parental supervision while baking, but Mom DID NOT verify his measurements or that he actually used all ingredients (but it still tasted yummy) so the recipe below is an approximation and your results may vary – LOL!
RECIPE (courtesy of Betty Crocker):
INGREDIENTS:
- 1 1/4 cups sugar
- 1/2 cup butter, softened (Brayden got impatient and didn’t fully soften his butter)
- 2 eggs (Brayden used Farm Fresh Butt Nuggets from our backyard hens)
- 1 1/2 cups mashed very ripe bananas – 3 to 4 medium
- 1/2 cup buttermilk
- 1 teaspoon vanilla (good luck getting the safety seal off)
- 2 1/2 cups Gold Medal all-purpose flour (we went to 2 stores and both were SOLD OUT due to Coronavirus panic-buyers so Brayden used grain-free, gluten-free Almond Flour instead – which is probably why his bread turned out pretty flat instead of nice & fluffy – but it still tasted great!)
- 1 teaspoon baling soda
- 1 teaspoon salt
- 1 cup chopped nuts, if desired (Brayden did not desire nuts)
STEPS:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees F. Grease bottoms only of 2 loaf pans. (Brayden used an RV oven – which probably wasn’t at the right temperature, and also used some cheap square baking pans from Walmart instead of the recommended 9x5x3 inches bread pan. Oh, and he greased the entire pan and not just the bottom)
- Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth (Brayden stirred instead). Stir in flour, baking soda and salt until just moistened. Stir in nuts. Pour into pans.
- Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes in clean (I honestly have NO idea how long Brayden baked his for – neither does he!). Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack (Brayden didn’t do any of this because his bread was still a bit mushy on the inside and not at all fluffy). Cool completely, about 2 hours, before slicing (Yeah, no! We ate this right away while it was still warm, with a scoop of vanilla bean ice cream on top and it was DELICIOUS)! Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days (We highly suggest sharing it with your family and gobbling it all up in one sitting).
