Well, I made it into muffins, but close enough. And I liked this recipe so much that I sent it to my brother (he asked for it)! To make it clear how big a deal this is, I’ve never seen either of my siblings bake something besides a frozen pizza or a box of au gratin potatoes.
Anyways, when visiting my brother’s house in California as a wonderful respite from our polar vortex, I noticed he had three very brown bananas sitting on the counter. Obviously, time for banana bread! Always delicious and easy. And my favorite: one big bowl and a little one only!
Can you SPOT the main difference between this picture and this one? I’ll give you a hint: it’s in all caps in this caption.
Dark brown/spotted bananas are very sweet and mushy, so great for banana baking (I’ve also used mashed bananas to lower the amount of sugar in a recipe). Plus they’re so easy to mash!
I was going to make a double batch, but Santa Claus came by earlier and I decided to encourage his healthiness by giving him bananas instead of cookies. So you aren’t seeing the FOUR Nick ate. Maybe I just wanted to make a dirty pun.
I invited Bruce Banner to come by and fork these bananas for me. I was just curious if, after the Hulk comes around, he points at everything he did and yells HULK’S MASH!
So you start by mashing the bananas, then mix in some melted butter (melting it takes the small bowl).
BETTY BOTTER IS FROM 1899. In case you’re not aware who Betty Botter is, she’s most famous for putting approximately this amount of a superior version of this product into her batter, hence making it better.
Beat an egg in the now vacant bowl, and add that along with some sugar (I went with less) and a dash of vanilla (I forgot this and the world didn’t explode).
It seems to cost more and more for ingredients these days… guess you could call it a bowl market.
I love that one of the lines from the recipe is “Sprinkle the baking soda and salt over the mixture and mix in.” Because most times recipes required you to whisk these guys into the flour before you add it, which is such a pain (requires another bowl). It does avoid pockets of baking soda/salt, but so does sprinkling!
Call me Jean Claude Van DAMN this is a great action shot! (sarcasm) (+pun!)
Mix all that up. My brother and sister in law own this Pam baking spray stuff. I’ve never used spray fats (I like my olive oil and butter and lard and I throw them in all my food generously), but this was AMAZING! WOW! So easy to grease the pan! I forgot to take an action picture, but rest assured it was incredible. I think it’s important, if you go this route, to get the ‘for baking’ one or else your stuff will taste like olive oil or whatnot. Generally when greasing pans I wipe around a pat of butter, because that is delicious, or some vegetable oil (olive oil has too strong a flavor for greasing, in my opinion).
I put a heaping 2 TB of batter into each mini muffin spot.
I was looking for one of these pans for myself the other day, and searched for “4 x 6.” Then realized that I was in the postcard section of the store.
We devoured most of these very quickly (it’s about three bites) before dinner, but here are some of the survivors from twenty minutes in the oven and an hour outside of it:
And my adorable nephew showing one off!
Quick and easy banana bread recipe from simplyrecipes. All I did differently was bake mini muffins for 20 minutes instead of an hour for the loaf. I figured since I did no doctoring I should just link to the original: here it is again.
Baking and Math 
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