Banana bread addendum

We made some slight adjustments to Mariko’s banana bread recipe.  Her recipe makes massive loaves — and we could barely get through them.  Granted, we made two loaves the first time.  Our goal for the camping trip was to make just what four people could eat over the weekend.  We have leftovers of the noodle salad, but the size of the banana bread was just right.  Here are the new amounts.

For the most part we just cut the recipe down by a third, but not exactly, so here goes:

 

Banana Bread Take 2

4 bananas

8 tbsp butter (one for greasing the pan, 7 for the batter)

1 2/3 cup flour

1 1/3 tsp baking powder

2 eggs

1/4 tsp salt

3 tbsp buttermilk

1 tsp vanilla

1 tsp cinnamon

1/3 tsp nutmeg

 

Preheat the oven to 350 degrees.  Grease 9 1/4 x 5 1/4 inch loaf pan.

In a medium bowl, cream margarine and sugar until pale and fluffy. Beat in eggs. Peel bananas, mash with a fork or process in a blender. Stir banana pulp and vanilla into a creamed mixture.

Combine flour, baking powder, and salt. Fold into a creamed mixture with milk. Turn batter into greased loaf pan; smooth surface. Bake for 70 minutes or until the cake tester comes out clean.  Transfer to a cooling rack.  Bring camping.