Sweet Misa

This morning, I had a resume class at school. My quarter decided to put on a potluck brunch. And I'd volunteered to bring banana bread, because I love banana bread and it is something I rarely make just for my husband and myself. I looked a recipe up online to find basic proportions, then modified it. One of the problems that I came across was that I didn't overripe bananas. I ended up cooking the bananas ahead of time. It helped sweeten them some. A couple of notes: the bread wasn't overly sweet, which I enjoyed, and I also left the banana somewhat chunky so that there were chunks of banana dispersed throughout the bread.

This recipe should produce a single loaf... I'm not sure what size our pan is, but it is about the average "bread pan" ... I think. The way I look at is that unless you're making mini-loafs, it won't matter... yours may be slightly taller or shorter than mine, but consistent in your own pan.

The recipe:

Misa's Banana Bread

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white sugar
1/2 cup packed brown sugar
2 eggs, beaten
1/4 cup butter, melted
4 bananas, mashed (slightly chunky)
2 tsp vanilla
juice of half a medium orange
zest from half a medium orange

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bread loaf pan.


2. Cream together butter and sugar. Add remaining ingredients. Mix until combined.


3. Fold in mashed banana.


4. Pour into pan, bake in oven for 45 minutes or until toothpick inserted in center comes out clean.


5. Allow to cool five minutes before removing from pan.

Best served warm with Sweet or European style butter.