Banana Bread

Banana Bread
From BettyCrocker.com.
This recipe made enough for two loaves. I added walnuts to the batter and once I poured the batter into those little banana bread pans (what are those called?) I sprinkled some more on top. At 350 degrees, 50 minutes had the bread cooked all the way through and perhaps a little more than I would like on the bottom, but Curtis said that was how banana bread usually was. Next time, I might try cooking the bread for 45 minutes or check on it at 40 minutes.

All that's left of the banana bread!

The recipe specifies to move the oven rack down enough so that the *top* of the banana bread is at the middle of the oven. Maybe this is why so many banana breads don't cook all the way through? The oven racks aren't in the right place?

This was super easy to make; the hardest part was waiting for the bananas to ripen. I had mine hanging on a banana tree and when I touched them to see if they were squishy enough, they were so ripe, the literally ripped off of their stems!

I gave one loaf to Liz, Matt, Eric, Chelsea, and Kyle who were going backpacking. I haven't heard from them what they thought. I kept one loaf for me and for Curtis since he was visiting this weekend. Would this be good for gifting?

Next time I make this:

- Bake for less time or check on the bread a little earlier