"Not knowing how to cook is like not knowing how to fuck." – Robert Rodriguez

I am neither a trained chef nor a foodie; I am just a guy who loves to cook. There is no reason that a lack of training, money, or resources should stand between you and simple, easy, delicious meals. The recipes contained herein are just a few of the reasons I'm fat.

28th March 2011

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Waste Not, Want Not: Part 1, Banana Bread. 
Poverty will do many things to you, not the least of which is making one incredibly conscientious about being wasteful. While I try to stock fruits, vegetables, and various healthy foods at all times, I don’t always eat those perishables in time; every bruised apple, sprouting potato, and blackened avocado amounts t wasted money and untold pangs of guilt. This banana bread recipe is great for spotty, on-the-verge-of-black bananas. This recipe is simple, requires few ingredients, and can easily be modified with nuts or even chocolate. 
You Will Need:   2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter  3/4 cup brown sugar 2 eggs, beaten2 mashed overripe bananas1/2 cup chopped walnuts (optional)finely chopped dark chocolate (to taste, optional)

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5inch loaf pan.2. In a large bowl, combine flour, baking soda and salt. 3. In a separate bowl, cream together butter and brown sugar. 4. Stir in eggs and mashed bananas until well blended. 5. Stir banana mixture into flour mixture; stir just to moisten. Pour batterinto prepared loaf pan.6. Bake in preheated oven for 60 to 65 minutes, until a toothpick insertedinto center of the loaf comes out clean. 7. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
If you added chocolate, you may need to allow an extra minute or two to your baking time. The bread will last approximately 10 day; a forthcoming recipe will also explain how to convert banana bread to french toast.

Waste Not, Want Not: Part 1, Banana Bread. 

Poverty will do many things to you, not the least of which is making one incredibly conscientious about being wasteful. While I try to stock fruits, vegetables, and various healthy foods at all times, I don’t always eat those perishables in time; every bruised apple, sprouting potato, and blackened avocado amounts t wasted money and untold pangs of guilt. This banana bread recipe is great for spotty, on-the-verge-of-black bananas. This recipe is simple, requires few ingredients, and can easily be modified with nuts or even chocolate. 

You Will Need
 2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter  
3/4 cup brown sugar
2 eggs, beaten
2 mashed overripe bananas
1/2 cup chopped walnuts (optional)
finely chopped dark chocolate (to taste, optional)

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5
inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt.
3. In a separate bowl, c
ream together butter and brown sugar.
4. Stir in eggs and mashed bananas 
until well blended.
5. Stir banana mixture into flour mixture; stir just to 
moisten. Pour batter
into prepared loaf pan.
6. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted
into center of the loaf comes out clean.
7. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

If you added chocolate, you may need to allow an extra minute or two to your baking time. The bread will last approximately 10 day; a forthcoming recipe will also explain how to convert banana bread to french toast.

Tagged: baking,Bananabanana breadbreadperishable

  1. reasonsimfat posted this