Junior Strider Recipe
Featuring the Mini-Loth Family!
(Judges award "star baker" to Fritz Loth pictured above)
Trying to pick just one favorite recipe is hard in our family with three kids who have different tastes. But one thing all five people in our house can agree on is banana bread. This recipe is easy to make and it seems we always have bananas that are too brown to eat, but make a perfect bread. This recipe is also good because it doesn't contain dairy (we have two dairy allergies) and it's nut free (we have a nut allergy too!). You can also substitute gluten free King Arthur's Flour 1:1 and it comes out perfectly!
In these pictures you will see we added some fun colors to make it a rainbow for a fun rainbow challenge we did. Same great taste, but fun colors!
We like to serve this bread for breakfast with sunbutter (or peanut butter if you don't have an allergy) and fruit on the side. Yummy!! It also freezes really well. Slice it first and then wrap it in aluminum foil and put it in a freezer bag and take it out as you want it.
Sadly, one of these loaves rarely makes it more than 15 minutes in our house and we usually don't get leftovers so sometimes we make two (or in this case three!) so we can have leftovers.
BANANA BREAD a la Mini-Loth Family:
> Medium bowl
> Large bowl
> Wooden Spoon
> 8.4x4.5 inch loaf pan
> Potato masher (or a fork will do)
> Oven mitts
> Spatula or knife
> Cooling rack
> All purpose flour: 1 2/3 cups
> Baking powder: 2 teaspoons
> Salt: 1/2 teaspoon
> Baking soda: 1/4 teaspoon
> Bananas: 3 medium (very ripe & peeled!)
> Sugar: 2/3 cup
> Vegetable oil: 1/3 cup
> Large eggs: 2
> Vanilla extract: 1 1/2 teaspoons
> 1. Preheat the oven to 350.
> 2. Grease the pan with butter or dairy free alternatives.
> 3. In the medium bowl stir together flour, baking powder, salt, and baking soda.
> 4. In the large bowl, mash the bananas with a potato masher or fork. Add the sugar, oil, eggs, and vanilla and stir with a wooden spoon until blended.
> 5. Add flour mixture to the banana mixture. Stir just until blended.
> 6. Scrape batter into the pan, spreading it evenly.
> 7. Put the pan in the oven and bake for about 45 minutes until a toothpick inserted into the center of the bread comes out with just a few crumbs sticking to it.
> 8. Using your oven mitts (don't forget those!) remove the pan from the oven and set it on a rack for about 20 minutes.
> 9. Once cool, gently run a knife or a spatula along the edges of the pan to loosen the bread from the sides.
> 10. Using your oven mitts, turn the pan on its side and slip the loaf onto the cooling rack. Let it cool for 15 minutes before serving.