Right now at 2:30pm it is only 61 degrees here in in Saint Louis. The weatherman says the hottest day in the next 5 days will be when the temperature maybe gets to 80 degrees. What?! Where did summer go? Normally September is when the weather takes a turn and begins to cool off but not this significantly! It’s been a bizarre summer, weather-wise. We had maybe 2 days of 100 degree temps whereas last summer we had 2 months of 100 degree temperatures. The weatherman forcasts a harsh winter in our future. Grrreat. Yea, I know we survived 2 New Hampshire winters but it’s been 3 years since then and I’m not a New Englander. Deep down, I’m a Floridian true and through. I love Fall so I’m definitely not complaining, but Xander is. He was confused and unhappy wearing long sleeves and socks today. He doesn’t own sneakers or any sort of closed-toe shoe so he sported socks and sandals this morning on our daily morning run. He kept tugging at his socks and sleeves, whining. City workers are outside our house right now trimming tree branches near powerlines… another omen? The city of Saint Louis got a lot of heat after the 2006 ice storm that knocked out power to most residents in the middle of winter. Overgrown trees and branches were to blame. They broke under the weight of the ice and took down the powerlines with them. We, luckily, only had to live without heat and electricity for 1 day. Others were not so lucky and had to suffer for weeks.
Anyway, to get to the point of this blog… usually on the first day when I can open my windows to let the cool, pre-Fall breeze into my house, I bake. Baking and Fall go hand in hand. Last year I posted my Pumpkin Bread recipe (my fav Fall recipe which you can look at by clicking HERE) so this year I’m sharing my favorite Banana Bread recipe. Sorry Yankee Candle, you don’t duplicate the smell of this baking in my kitchen! Anyway, it’s the best banana bread recipe I’ve come across. Be sure to use very ripe bananas- my local Farmers Market sell the brown bananas for like 25 cents a pound so this is a very affordable bread to make.
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.