Banananannanananaa Bread

Yes dear readers, that is correct, Banana Bread. Now I know, some of you are already wondering... "Why?". Yes I know, there are about 1000000000 banana bread recipes out there and most people think banana bread is idiot proof. Well I'm here to tell you, as one idiot who knows, it can be screwed up! I'm not going to dwell on the hows and whys and the 27.36 lbs of bananas that brough us to this conclusion (don't ask). Suffice it to say, I think I have found not only the recipe, but the method. The method by the way, is as important if not more important than the ingredients.

Let me share with you the basic understanding of "the method". Alton Brown calls it the "Muffin Method". I use this method for muffins, most quick breads and pancakes. It simple enough, although as with anything there exceptions and tweaks. Here it is, mix you wet in one bowl, your dry in another bowl. Add the dry to the wet and ........... wait for it..............mix only enough to moisten most of the dry. See if you mix until smooth, you create gluten. Gluten is chewy, we want soft and tender. The more you mix the more gluten you produce. Now, with this recipe I do break that rule a little, but I have found that with a straight no gluten type of mixing, the breads has a tendency to be unable to support itself and turns either gooey or so dense as to be nasty. So, here it is.

Banananannananananaaa Bread 350°F / Greased 9x5 Loaf pan
2c Flour
1 tsp Soda
1/4tsp Salt
1/2c Butter
3/4c Brown Sugar (white will also work, add 2tsp molasses or maple syrup if you like)
2 Eggs, Beaten
2 1/3c Mashed bananas (very ripe) approx 3 bananas (3 is close enough)
1/4tsp ea Ground clove, Allspice, Nutmeg (all 3 spices optional)

Preheat oven to 350°. Lightly grease a 9x5 loaf pan. Sift together dry ingredients (including spices if you opt for them) in a separate bowl and set aside. Cream together butter and sugar (3-5 minutes) until light and fluffy. Add each egg individually and incorporate each well before adding more. Add about 1/4c of the dry mix and blend till relatively smooth. Add mashed bananas and blend well, mixture will still be a bit lumpy but that's just fine. Now, stop using your mixer. Add dry to the wet bowl and with a wooden spoon, gently mix until just moistened. A small amount of dry still showing is ok. Scrape with a spatula into the loaf pan and spread relatively evenly in the pan. Place on the middle rack of your 350° oven for about an hour. Ovens vary and quite often you think it is burnt before it is done. I turn mine (gently) every 15-20 minutes to ensure even baking. A paring knife or toothpick inserted just off of center will not be clean when pulled but not be covered in goo. Cool for 15 minutes in pan, then de-pan and finish cooling on a wire rack. Eat (I recommend real butter on it).