Recipes? No Way! Banana Bread! Birthday!

Recipes? EGAD!

Yes, I am joining those who post recipes on their blogs. Why? Because.

Does this in any way compromise my masculinity? Of course not.

Anything I make can go in the freezer.

After a good 2 hours it will be solid enough for me to pound you in the head with it.

So enough questions. On to the first recipe!

The Best Banana Bread. Period.

Now don’t go trying this recipe if you are allergic to…

  • Walnuts
  • Bananas
  • Sugar
  • Chocolate
  • Awesome Desserts

I will not be held responsible if you decide to make this and break out in hives because of one of the ingredients. Please bake responsibly.

What you need…

  • 7 Bananas*
  • 1 Cup Butter
  • 2 Cups Refined White Sugar
  • 4 Eggs
  • 3 Cups of Flour
  • 1/2 Tsp Salt
  • 1/2 Tbsp Pure Vanilla Extract**
  • 1 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • Cinnamon (to taste)
  • Nutmeg (to taste)
  • Semi-Sweet Chocolate Chips (to taste)
  • Brown Sugar (to taste)
  • Chopped Walnuts (to taste)
  • Secret Ingredient***

What you need to do with what you need…

  • Preheat oven to 350
  • Cream butter and sugar****
  • Add flour and mix well
  • Add eggs and mix well*****
  • Add Bananas******and mix well
  • Add baking soda, baking powder, salt, vanilla and mix well
  • Add cinnamon, nutmeg, chocolate chips (all according to your taste) and mix well
  • Add secret ingredient and mix well
  • Fill a greased loaf pan about 1/3 full of batter
  • Sprinkle top of batter in loaf pan with brown sugar and chopped walnuts
  • Bake for about 45-50 minutes*******
  • Remove from oven and let sit for 20 minutes
  • Cut into slices and eat
  • Clean up your kitchen
  • Thank Jorge for his great recipe
  • Send him money

And that’s it. A bit labour intensive, but definitely worth it.

Happy Birthday Wishes!

A note at the end: Birthday wishes go out to my mom! Happy Birthday!

* – I usually let 6 of the bananas brown a bit, and then put them in the freezer. It makes them easier to work with. I find that having one banana not as ripe as the brown ones gives a great flavour.
** – If you can get pure vanilla extract from Mexico or South America, go for it. It seems to taste better.
*** – The secret ingredient is usually Baileys, Sheridan’s, or Kahlua. Any chocolate or cream liqueur will work
**** – I usually melt the butter using a pot of boiling water. I float a metal bowl with the butter inside it on the boiling water. It just makes it easier to cream the sugar in.
***** – Make sure to remove the shells.
****** – The bananas from the freezer should sit out for an hour to thaw. It’s easy to work with them now. Just slit the end off and squeeze the banana pulp into your bowl.
******* – This depends on the power of your oven. You can always test by inserting a toothpick or clean butter knife into the middle and seeing how much sticks. Too much goop is bad. A little is okay. This bread is tricky, as the bottom will burn if you leave it in for too long. Ideally, you take it out and it keeps baking inside due to the ambient heat of the bread.

15 Responses

  1. I know the Secret Ingredient!!!!!!!!!!!!!!!…. Oh crap, you gave it away in the footnotes…. Now I don’t feel like I know a state secret. Crap Crap Crap!

  2. WELL… There it is……b-a-n-a-n-a bread!!! I’m making it!! At some point this week, when I have five minutes. Or well, time to bake. 😀

  3. Can I just drink the secret ingredient and omit the rest?

  4. Great Jorge! You are now Martha Stewarts new apprentice!!!! (aka. Martha’s bitch)

  5. I’m holding out for Jorge baked treats

  6. 7 BANANAS! EGADS MAN!!! ROFL! Question…if I can get drunk off of one drink only… Will this bread make me tipsy!? Probably. Sheesh! 😛

  7. If you peel the bananas BEFORE you freeze them then you don’t have to worry about getting the mushy thawed banana out of the peel. That’s what I do. Of course, my banana bread recipe is considerably less complex than this one.

  8. Actually, I find that the mushy banana squeezed out of the peel has more substance, and tastes sweeter. Of course, this could just be my imagination.

  9. Just a quick visit to say thank you for the comments… I’m feeling rather under the weather but i’ll be back again soon… Karen

  10. *´¨) ¸.·´¸.·*´¨)*´¨) ¸.·´¸.·*´¨) **´¨)¸.·*¨)
    (¸.·Blog Hopping Here!*´¨) *´¨)*´¨)
    Just A*´¨)¸.·*¨) *´¨)
    Friendly HELLO!¸.·*¨)
    *~*~*Majestic*~*~*¸¸.·´ ¸.·*)
    *¸.·´¨)*´¨)¸.·*¨) (¸.·´¸.·´¨) ¸.·*¨)
    *´¨) (¸.·(¸.·´ .·´¸¸.·´

  11. WOW…Jorge….a man after ever ones heart….baking ahhhhhhhh don’t you love the smell of anything baking….especially bread ….nice…. I will try this recipe when I have some bananas….and get back to you with a full report…. Cheers….. Diana

  12. Jorge, you know damn well I stay away from any recipe that has more than 3 ***s.

  13. Man! I gotta try this recipe next time I make banana bread. Or “Bana Bread,” as I seemingly like to call it.

  14. I suppose you don’t want any comments about that sh*t being bananas eh? (B-A-N-A-N-A-S) Man I dislike that song, but find myself singing and referencing it SO MUCH! Your recipe makes me want to get back to baking! I haven’t really baked in a couple years- unless you count potatoes and apples- due in the most part because I didn’t have an oven that heated properly- but now that I do- and a recipe- oh I smell some banana bread coming on! (B-A-N-A-N-A-BREAD)

  15. I have tried Jorge’s banana bread and I have to agree it is The Best Banana Bread. Period. 🙂 Cat

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: