Banana Bread

I made delicious banana bread last night. I do not make it that often, but I should! I wait until there are a couple old bananas and use those. Well for a couple of days, I had been saving these three old bananas on my countertop. I made this recipe from allrecipes.com. You have seen this link before. I use this site A LOT for anything I need the recipe for.

It turned out pretty good. I had three small-ish bananas and assumed that would mash to the right amount. It was a little less, but I made it anyway. I think if I had the full amount it would have tasted even better.

I have no pictures because by the time I remembered to take them, the loaf was half gone and looked just like your standard banana bread, which you have all seen.
The first step was creaming together the butter and brown sugar and although the recipe did not say room temperature, IT NEEDS TO BE. I did it with butter straight out of the fridge and it did not combine well. In fact, I would go so far as to say that in any recipe that does not specifically say COLD butter, but calls for creaming, the butter needs to be at room temperature. I thought about using shortening but did not, and in retrospect, it might have been better because I would have been able to cream the ingredients much easier! As it was, I just waited about a half hour and tried it again. It was still not great, but better.

The final verdict is that it was a little dry, but I think that is because I was a little light on the mashed banana. I will definitely try this again, as it tastes great, even as it is. I know it would be 100 times better if I did it right!