Banana Bread

Cooking has come to quite the halt over the last couple weeks as our oven pretty much gave out on us. By giving out I mean burn everything to a crisp within minutes of going into the oven and turning pans and everything that touches it black. Our oven has been dumb since we moved in, so being fed up I finally put in another maintenance request and I think they actually fixed it this time. The oven thermometer reads 350 when the oven is set to 350 now, always a good thing when your oven isn't cooking things 100°+ what you want it to be. To celebrate this occasion I decided to make some banana bread to see how the oven works. 

I didn't have my own recipe, and not wanting to bug my mother-in-law for her recipe, I went for the next best thing- I Googled "best banana bread", and then chose the first recipe to come up that also had all the ingredients in it that I already had on hand. This method is always a winner in my book. 

This banana bread was delicious and comes highly recommended by both mine, and Jay's taste buds. Derek's will get their vote when he gets home from work. 

Ingredients:

2 eggs

1/3 cup buttermilk

1/2 vegetable oil

1 cup mashed bananas 

1 1/2 cups sugar

1 3/4 cups all purpose flour

1 tsp baking soda... even though I just realized that I used powder instead of soda... WHOOPS!

1/2 tsp salt

1/2 cup chopped pecans (optional, we had them, but I was to lazy to grab something else out of the cabinet) 

Direction

Preheat oven to 325°. Combine the eggs, buttermilk, oil, and bananas. Sift together the flour, sugar, baking soda, and salt. Combine wet and dry mixtures together and then pour into a greased loaf pan. Bake for 1 hour and 20 minutes and then place on a wrack to cool.