Hey there, my lovely home bakers! Today, I want to share with you one of my all-time favorite recipes – the classic Banana Bread. This recipe has quite a history; it gained popularity in the 1930s during the Great Depression when resourceful housewives didn’t want to waste overripe bananas. This humble bread has since become a staple in many households, including mine. I love this recipe because it’s incredibly simple to make and it yields a moist, sweet loaf that’s just bursting with banana flavor. What’s more, it’s a great way to use up those overripe bananas that are just languishing in your fruit bowl. Plus, it fills your kitchen with the most amazing aroma while it’s baking. Whether you enjoy it for breakfast, as a snack, or for dessert, it’s sure to be a hit. So, without further ado, let’s get baking!
Ingredients
- 2 lb. quartered red potatoes
- 1/2 c. diagonally sliced green onions
- 1 small green pepper, coarsely chopped
- 1/2 c. salad dressing
- 1 Tbsp. coarse ground mustard
Baking Instructions
- Cream margarine and sugar; add eggs.
- Sift flour, baking powder and salt together.
- Add flour mixture and milk to creamed ingredients, then add mashed bananas, nuts and vanilla.
- Pour into a greased loaf pan or bake as cupcakes.
- (Makes 2 dozen cupcakes.)
- Bake at 350°.
- Cook the loaf for 45 minutes, cook the muffins for 25 minutes.
Calorie: 250
Total cooking time: 1 hour
Difficulty level: Easy
A Banana Bread Saga: When Potatoes Invade
Now, I know what you’re thinking. “Banana bread? With potatoes?” But stick with me here, this isn’t your typical bake-off. We’re about to embark on a journey where banana bread gets a hearty shake-up, somewhere between a sitcom and a culinary drama.
A Surprising List of Ingredients
So, here’s the deal. I found myself with 2 lb. of quartered red potatoes, 1/2 c. diagonally sliced green onions, 1 small green pepper, coarsely chopped – and a dream. Also, 1/2 c. of salad dressing, and 1 Tbsp. of coarse ground mustard. But you know me, I like to keep things exciting. I looked at those potatoes and thought, “Why not?” Let’s throw caution to the wind and spice up our banana bread!
The Concoction Begins
First things first, we cream the margarine and sugar. Add eggs next. Now, I know margarine gets a bad rap, but it’s just butter with an identity crisis, right? And let’s not even get started on the sugar. “But it’s bad for you!” Honey, so is running with scissors, but that doesn’t stop some people.
A Floury Situation
Next up, we sift the flour, baking powder, and salt together. Now, I’ve been in a relationship with my kitchen long enough to know that sifting is a bit like dating. It’s messy, it takes time, but it’s necessary to avoid lumpy situations. You don’t want lumpy situations in your relationships or your banana bread.
The Plot Thickens
Add the flour mixture and milk to the creamed ingredients. Then, introduce the stars of the show – mashed bananas, nuts (I’m partial to pecans), and a dash of vanilla. Now, I don’t know who first thought of mashing bananas into bread, but I’d like to shake their hand. They’ve made my life infinitely more delicious.
Into the Oven
Pour your masterpiece into a greased loaf pan or bake as cupcakes. Now, this recipe makes 2 dozen cupcakes, but who’s counting? It’s like my Aunt Edna used to say, “If you’re counting cupcakes, you’re not enjoying them.” Wise words, Aunt Edna. Wise words. Bake at a toasty 350°.
Time to Play the Waiting Game
Cook the loaf for 45 minutes, cook the muffins for 25 minutes. This is where things get tricky. You’ve got to be like a hawk, watching that oven. One minute too long and your beautiful banana bread becomes a brick. Not that I’ve ever done that…twice…
The Unexpected Twist
While our banana bread is becoming the best version of itself in the oven, let’s circle back to our surprising ingredients. Those potatoes and vegetables weren’t just for show. Make a quick potato salad with those red potatoes, green onions, green pepper, salad dressing, and mustard.
The Grand Finale
When the timer dings, pull out your banana bread, let it cool, then serve it with a side of your fresh potato salad. Banana bread and potato salad, who would’ve thought? But trust me, it’s a game-changer.
So, there you have it. Our banana bread saga comes to a close. It had laughter, tears (onion chopping will do that to you), and hopefully, a delicious ending. Until our next culinary escapade, keep it tasty, my friends.
