Recipe: Banana Bread / Banana Cake

(Click on the image above to view the complete photoset of 9 pictures) These past few days, I cooked up a storm--a crazy storm!--in my kitchen. There was nothing special going on, but I was hit by a giant cooking bug and went completely bananas (pun intended). I prepared so many dishes they were enough to feed the whole family of Bradgelina and their brood, PLUS those paparazzis stalking them! (Well, if Bradgelina would like to taste my humble meals, my door is always open for you, well, sans those paps.) Anyway, I "invented" and "developed" some new recipes (which I am going to share with you here soon): braised pork ribs with daikon/turnips and dried oysters (yum!), Chinese herbal chicken wings (with my leftover chicken wings from the Malaysian Turmeric and Honey Wings post), a nice dim sum item using my leftover fish paste from fish rolls, and a new twist to the Malaysian butter prawn dish. I also made some classics such as Chinese stir-fried greens with oyster sauce, a seafood curry, and chicken curry. I know, I just went crazy... I rewarded myself--mostly my stomach--handsomely with my home-cooked meals, but the punishment came in an intangible form. As you might have guessed, the after smell practically choked the house and every living organism in my neighborhood. The myriad of Asian "aromas"--Chinese, Malaysian, Indian, herbal, etc.--had me turned to my remedy. Yes, baking as a remedy to neutralize the smell in my house. (Previously, I baked banana nut muffins to perfume my house.) I baked banana bread or banana cake. And then, I took numerous shots of my banana bread happily because it was so photogenic. The unpleasant smells are gone, and I have this recipe and many banana bread pictures to share with you. :) Recipe: Banana Bread / Banana Cake Adapted from Joy of Cooking 1 3/4 cups all-purpose flour 3/4 cup granulated white sugar 1 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 large eggs, lightly beaten 1/2 cup unsalted butter, melted and cooled 3 ripe large bananas (approximately 1 pound), mashed well (about 1-1/2 cups) 1 teaspoon pure vanilla extract Garnish: (Optional) A few slices of banana Method: Preheat oven to 350 degrees F. Butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside. In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Set aside. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. Bake until bread is golden brown and a cake tester inserted in the center comes out clean, about 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. Makes 1 - 9 x 5 x 3 inch loaf. Other Banana Bread Recipes: David Lebovitz's Banana Bread or Banana Cake Recipe Simply Recipe's Banana Bread 80 Breakfast's Banana Bread