The Best Banana Bread in the World

Dear Vi,

Outside the snow is coming down fast and furious, and it’s just the perfect kind of snow, too. Light and fluffy. The kind that squeaks when you walk on it. Not, thank goodness, the heavy wet coastal snow that soaks through every layer and chills you to the bone. Nope! Right now, today, we’re in the Goldilocks zone as far as snow goes. And we’re predicted to get up to 10 inches of it.

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Ignoring all the shoveling that needs to be done, I decided to bake banana bread instead.

Do you have a bread machine? I don’t.

Well, I do, but it actually belongs to my son, so technically I don’t. But I have the use of one, which is just as good.

And just so you don’t mistake me, the only thing I use it for is making banana bread. All other bread (by which I mean yeast bread) I make from scratch with my own two hands, no magic allowed, if you don’t count the oven. Or the yeast. Yeast is a little bit magical, don’t you think?

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Right now, while snow fills my driveway, the wonderful smell of baking banana loaf is filling my house. Can you smell it??┬á Yup, I know. You’re welcome.

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So, do you have a bread machine?? If you do, here’s my advice: drop everything and go dig it out of the closet right now. Next, take a handful (that’s three) bananas out of your freezer. We both know you’ve got enough bananas in there to feed all the monkeys in the zoo.

I kid you not, the best banana bread in the entire world is made in a bread machine. I don’t know why, and I don’t care.

Here’s my recipe, which I have modified a bit from the original.

Nita’s Magic Bread Machine Banana Bread

In a big bowl, combine the following in the order listed:

  • 2/3 cup milk (I used lactose-free milk because of some dairy issues I’m having at the moment)
  • 3 mashed over-ripe bananas
  • 2.5 cups flour
  • 1 cup sugar (I use a scant cup because the bananas are so sweet on their own)
  • 1/2 cup vegetable oil
  • 2 eggs, slightly beaten
  • 2.5 tsp baking powder
  • 1/2 tsp baking soda

Stir together and spoon into the bread pan. Insert the bread pan into your bread machine. Select Quick Bread. If you get a colour option, select medium. Push start.

Yup. It’s that easy. You’re welcome.

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I don’t need a bread maker – I AM a bread maker!

We spent some time staying with Mr. C’s parents when we were in Whitehorse a couple of weeks ago and they have a bread making machine. I was instantly bitten by the “gotta have it” bug. You know the one…that bug that tells you you need this, that or the other thing? I know you know what I’m talking about, lol!

It happens to me a lot. For instance, my friend Cynde got a Janome Memorycraft 7700 last month. Man o Man, was I ever bitten hard! I thought I was going to die if I didn’t have one, too! Well, I didn’t die. And the urge to spend $2000 faded away pretty quickly, thank god!

But that bread making machine….man, wouldn’t that be nice? And then I remembered the last time I had a bread machine.

I am going to stop right here and give kudos to Black & Decker because their machine survived ME! Or, my meddling with it, to be more exact. I could not, for the life of me, leave that machine alone to do it’s business! I was in there every chance I got, taking the dough out to give it extra kneading by hand, adjusting the water:flour ratio, nipping and tucking and generally making a nuisance of myself. That machine probably cursed the day it was bought and delivered to my house, lol!

That’s because I’m a bread maker. Ask anybody who makes bread from scratch and they’ll probably tell you a similar story. Bread making machines are great. Unless you’re a bread maker yourself. In which case, they become shear frustration-making machines!

So this morning, after reminding myself that that I AM a bread maker and don’t need to buy one, I set about making some. First I fed the sourdough starter. I divided it and put half back in the fridge for another day.

Then I fed it again and set half aside to ferment for a couple of days. This will make an awesome loaf of authentic tangy sourdough bread probably on Thursday or Friday.

I added yeast to the rest and mixed up a batch of faux-sourdough. Two freshly kneaded and shaped loaves are rising as I type. ­čÖé Mr. C and I will be fighting over the heel ends of the loaf at dinner. Good thing a loaf has two heels, eh?

My sourdough even has a genealogy. It’s an interesting story. Read it here! It came over the Chilkoot Pass in the late 1800s with the┬áChristiansen family. It came to me from Millie Jones. Thanks, Millie! We’re sure enjoying it!

Zemanta Related Posts ThumbnailTo feed your starter, mix 2 cups of warm water with 2 cups of flour and 1 tsp sugar. Stir well with a wooden spoon. Lumps are okay. Store in a glass jar in the fridge.

Enjoy!