DINNER FOR 2ISH: Banana bread
Editor's Note: Emma Rogers and Tyson Bird are senior journalism majors who write "Dinner for 2ish" for the Daily News. Their views do not necessarily agree with those of the paper.
We started cooking together in the summer of 2015 and have planned and cooked a dinner every week since. Our recipes are often inspired by the New York Times’ cooking website but are adapted to fit Muncie availability and a college budget. We are really good at a lot of things, but buying bananas and letting them rot is our specialty. This simple bread is perfect for eliminating banana guilt.
Estimated cost per serving: $1.17
- 2 1/2 cups very ripe bananas
- 3/4 cup brown sugar
- 1 stick butter, softened
- 2 eggs
- 2 cups flour
- 1 teaspoon baking soda
- Preheat the oven to 350 degrees.
- Use some of the butter to grease all sides of a loaf pan.
- Mash the bananas in a large bowl. You need to end up with about 2 1/2 cups of mashed banana, though a little less or more is OK.
- Mix the butter and brown sugar until creamed. Add the eggs, making sure to break the yolks.
- Add in the flour and baking soda and stir to combine, making sure all of the dry ingredients are incorporated.
- Pour the batter into a loaf pan and bake for about one hour. When a toothpick inserted in the center comes out clean, the bread is done.
- Allow to cool for about 15 minutes before dumping the loaf out of the pan to cool completely.