Banana Perfect!

This fine night I happened to have some time to make a scrumptious banana bread. Now I have not tasted this particular batch but I'm sure crossing my fingers that this one is good. Since all the flour we had in store was gluten free flour I simply became flexible and added that part in.

The lesson today is kind of plain and simple so of course you are going to say " Oh my Lyn! Isn't that obvious!" But it certainly is important for anything: Practice makes perfect. You probably hear that everywhere. If you have lessons of any kind especially music lessons sometimes the teachers will stick up little annoying posters saying that very line or cliche`. This banana bread I have been making over and over again for a whole year! Can you imagine how good it tastes now. I never worry because I know the limits. For example if I am missing an ingredient say whole wheat flour or canola oil I know I can simply replace the two with gluten free flour or olive oil. And I have just tasted the process the whole way through. A year ago's probably tastes a lot different than tonight's banana bread. So choose a recipe and keep making it for sometime and if you are ever in a tight situation of what to make that you are sure will be good then you'll know for shore and it's fun because you can sort of call yourself a professional at that recipe.

Now here's the recipe feel free to use my suggestions

Butter, for greasing pan

1 cup flour, plus more for pan

3⁄4 tsp. baking soda

1⁄4 tsp. kosher salt

1 cup sugar I use either agave or honey but make sure you only put 1/2 cup instead of a full one

1⁄2 cup canola oil or olive oil for a more dry bread

1⁄3 cup buttermilk some yogurt can also replace buttermilk but try to stick with it

1 tsp. vanilla

1 egg plus 1 egg yolk

2⁄3 cup chopped pecans or walnuts or (now I just tried this: almonds)

3 very ripe bananas, mashed

1. Heat oven to 350°. Grease a 9" x 5" x 
2 3⁄4" loaf pan with butter and dust with flour; set pan aside.

2. In a large bowl, whisk together flour, baking soda, and salt; set aside.

3. Whisk together sugar, oil, buttermilk, vanilla, egg, and egg yolk in a medium bowl until smooth. Pour wet ingredients over dry ingredients and whisk until just combined. Add pecans and mashed bananas and whisk gently to combine. Pour batter into prepared pan and bake until golden brown and a toothpick inserted in the middle of the loaf comes out clean, 60–65 minutes. Let cool for 30 minutes before slicing and serving.

SERVES 6 – 8

You can also add butter to the wet ingredients for a more moist bread. And if you want green bread add some blueberries.