Organic Matter: 1 Cup Sugar 1/3 Cup Softened Butter 2 Large Eggs 1/3 Cup Cold Water 3-4 Bananas Mashed 1 2/3 Cup Flour 1 Teaspoon Baking Soda 1/2 Teaspoon Baking Powder 1 Pinch Salt Baking Spray
Hand Held Mixer
Oven If you're like me, you probably have some bananas sitting around that you bought with the best intention of eating but you've spent to much time drifting about in the sprawl and are now getting a little too ripe to eat. This gives you the perfect opportunity to make some Banana Bread! This recipe has been passed down through the Blasto family for several generations, and was originally found in a magazine (I'm told magazines are like a cyberspace chatroom but made of paper) in the early 1960's. To start, set your oven to 350F. In a large bowl combine the sugar and room temperature butter using a mixer set to high. Beat the hell out of it. Then add in the 2 eggs and continue to mix. After that's combined and slightly fluffy, add in the mashed bananas and water. You don't really have to mash them if they're super ripe as the mixer will be able to smash them up real good. Simply add the flour, baking soda, baking powder, and salt (if you are using salted butter you can skip adding the pinch of salt). Mix on low until just combined and no powder is visible. Spray your dark colored non stick loaf pan with some baking spray and dump in the batter. Give the pan a little jiggle to level it out and put it in the oven. You can use whatever size loaf pan you want, 8 in will take about 1.25 hours and a 9 in should take about 1 hour. If you want to make a huge double batch, a 13x9 cake pan works well at about 1 hour. Times can vary with oven, so to be sure its done, take a toothpick or a knife and stab the center of the loaf. If it comes out clean, its done. Optionally, you can add 1/2 cup chocolate chips mixed with 1 teaspoon of flour or 1/2 cup walnuts to the batter. The flour helps keep them from sinking to the bottom of the pan. Let cool for an hour or so and enjoy!