If you are a novice baker and want to try your hand at something eminently doable, banana bread is good choice. (A peel-y good choice, one could say.)
First a bit of banana bread history. The U.S. saw the arrival of bananas in the 1870s, but it took a spell before they appeared as an ingredient in desserts. The spread of baking soda and baking powder in the 1930s helped banana bread become popular and a standard recipe of American cookbooks.
A moist, sweet, cake-like quick bread, banana bread is made with fully ripe, mashed bananas and has earned its own day: February 23 annually is National Banana Bread Day. There are many different variations of the traditional banana bread, so feel free to throw in a 1/3 cup or so raisins, nuts, or chocolate chips.
(Makes 12 Servings)
½ cup butter or shortening
1 cup sugar
3-4 very ripe bananas, crushed
2 cups flour
1 tsp baking soda dissolved in cold water
1/3 cup raisins, nuts, or chocolate chips
Preheat the oven to 350°F.
Grease the bottom only of a 9” x 5” or 8” x 4” loaf pan with cooking spray or shortening.
In order listed, mix together all ingredients.
Bake for 40 minutes.