Banana Bread

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When you have ripe bananas at home, you make banana bread! Duh. Last Saturday we went up to Berkeley to visit one of our favorites, Olga. After hearing about how terrible the desserts were at Cal I decided Olga needed a taste of home and made this bread and oatmeal chocolate chip cookies. Even though it was extremely hot, I had a great time! I have to admit one reason I love the city of Berkeley is because of the food especially the desserts! Yummy. We walked by two crepe stores and drove by an ice cream store with a line half way down the block. I don’t care where I live as long as there’s good food!

Recipe from the usual, All Recipes.

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Banana bread batter.

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Ready to bake.

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All done and cooling.

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Yummy.

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Grade: B+
This was a pretty good banana bread but I’ve had better.

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