Wednesday, August 3, 2011

Comfort Food

I comforted myself way too much yesterday.

Fresh banana bread right from the oven ranks right up near the top of the list for me.
I intentionally don't mash the bananas perfectly, so the surprise chunks of warm banana are a bonus.


  1. What is your recipe, yours looks better than mine. Truly, please share. Looks scrump-dilly-ishous!

    TTFN ~

  2. Yum-0! That looks wonderful.Thanks for the inspiration, I haven't baked lately. I think I will get in the kitchen. Thanks for the inspiration. Blessings ~Sara

  3. Hello Candy,
    that banana bread makes my mouth watering.
    Best greetings, Johanna

  4. Hi Candy! Looks so good. Wish I could come over and help you 'comfort'!
    Be a sweetie,
    Shelia ;)

  5. Hi Candy, I hope all is well in your house and things getting back together a bit.

    Who doesn't use food as a comfort? Your banana bread looks fantastic and I'm sure, just hit ths spot! i love the fact that you even have fiesta loaf tin, or at least it looks like it is anyway. Not being American, I'm completely sure of what fiesta did. I only heard about them after I managed to buy a complete set in Cinabar, in a thrift shop here in New Zealand. I researched it and was amazed at how iconic it is in the States.

    Anyhoo my friend keep well, have another slice of banana bread and save one for me.

    Jo x

  6. Looks wonderful! That certainly is a comfort food, I know it comforts me when I even smell it cooking in the oven:)

    Your pictures of the bread are very good...your an excellent photographer. I think I'm in the mood to bake some banana bread now...even though it is 90 degrees outside.


  7. I think you should comfort yourself as much as you find necessary! That bread looks heavenly.

  8. I showed this to my hubby and he said to please cut him a slice. Looks yummy!!

  9. Thank you all for your lovely comments ... I may have to go buy some overripe bananas, just so I can make another batch.

    Yes, that is indeed a Fiesta loaf pan in Paprika.
    The recipe I use is pretty standard, and the only thing I would mention is that it is important to bake it the full length of time to make sure the center is baked completely.

    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

    Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
    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.
    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.


  10. Yum, I love banana bread the year round, but especially toasted on a cold morning.


Thank you for your lovely comments.

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