Eat of the Week: Easy Breezy Banana Bread
Nov. 13, 2012
Banana bread was a childhood favorite of mine. Its sweet, cinnamony smell woke me early in the morning when my mom would take it out of the oven. Unfortunately for college students, an oven isn’t always easily accessible. I decided to create a recipe so you can cook this decadent dish quickly in the microwave. In less than 15 minutes, you can dive into some of the best banana bread you’ve ever had, all in the comfort of your dorm room!
1/4 cup pure cane sugar (for cinnamon sugar topping) 1 teaspoon cinnamon (for cinnamon sugar topping) 1 3/4 cup flour 1 teaspoon baking soda 1/2 teaspoon salt 2/3 cup butter 1/2 cup brown sugar 2 eggs 1 teaspoon vanilla extract 1 cup banana 1/4 cup milk
Mix the flour, baking soda and salt and set it aside for later. In a bowl, cream the butter and the brown sugar with a fork. Once the texture is smooth, beat in the eggs, vanilla extract and banana. Gradually add the flour mixture and milk, alternating between the two. Pour the batter in an 8-by-8 baking dish. Once all of the batter is in the pan, make the cinnamon-sugar topping. Simply combine the pure cane sugar and the cinnamon in a small mixing bowl. Once they are mixed, sprinkle as much as you want on top of the batter. Next, place the baking dish into the microwave and cook on medium-high for nine minutes. Then cook it for another four minutes on high heat. The bread will be done when the edges pull away from the sides of the dish. Let it cool for five minutes after cooking, and enjoy!