Monday, August 1, 2011

foolproof banana bread.





























you may have noticed that i like to poke fun at our kitchen here in bremen: from the gas oven (which notoriously decimates anything from cookies to pizzas) to our tradition of buying refrigerators which don't close... to the frying pan whose bottom looks like a chalkboard subjected to fifteen too many nails.

that said, i was still convinced that things probably weren't bad enough to earn us a spot on "ramsay's kitchen nightmares". that is, until the most recent discovery that our entire kitchen is on a slant. that's right: forget the poor equipment or the claustrophobia that comes from cooking in a closet - the actual infrastructure of this food blogger's workspace is crooked! this disturbing realization was made, by the way, while cooking the previous post's mushroom pasta as all of the oil kept falling to one end of the pan. it doesn't take a genius to figure that one out (though it did take me almost a year......).

nonetheless, there are certain things you can whip up in even the most dire of culinary settings! this banana bread is one of them. vegan, ingredient-minimal, and very flavorful when made with your most overly ripe bananas. the one featured is the bare-bones version, but feel free to add in any additional nuts, chocolate chips, or raisins as desired.








foolproof banana bread:

3 ├╝ber-ripe bananas
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp. salt
1 tbsp. baking power
1 tbsp cinnamon
1 cup brown sugar
1/4 cup canola oil
1 tsp. vanilla extract

preheat the oven to 325 F. lightly oil a baking pan.

in a medium bowl, combine the dry ingredients. in a large bowl, mash the bananas and then add the sugar, oil, and vanilla. add the dry ingredients into the wet bit by bit. fold in any add-ins at this point (blueberries, raisins, chocolate chips, etc).

pour the mixture into the baking tin. bake for 25 - 30 minutes until a tester comes out clean.

cool. cut. enjoy!