banana-bread.Rmd

# Banana Bread
_from Jonathan Emery_
\begin{recipe}[BananaBread]{J. Wolff Banana Bread}{1 loaf}{90 min (30 min prep, 60 min bake)}
\freeform This recipe makes one loaf of banana bread. Bake it in a J. Wolff bread baker --- although other stone breadpans should work, presumably.
\freeform\rule{\textwidth}{0.05pt}

\newstep Preheat oven to 350 \degrees F.
\ingredient[2-3]{}{overripe bananas}

Mash bananas in a mixing bowl until relatively smooth.

\ingredient[\fr34]{cup}{sugar}
\ingredient[1]{tsp}{vanilla}
\ingredient[2]{tbs}{oil (canola or olive)}
\ingredient[\fr13]{cup}{milk)}

Beat sugar, vanilla, olive oil, and milk into the mashed bananas.

\ingredient[1\fr12]{cup}{flour}
\ingredient[\fr13]{tsp}{baking soda}
\ingredient[\fr3/4]{tsp}{salt}
\ingredient[\fr3/4]{tbs}{ground cinnamon}
\ingredient[\fr1/4]{tsp}{nutmeg}

Add flour, baking soda, salt, cinnamon, and nutmeg. Gently mix just to incorporate --- do not overmix.

\ingredient[\fr12]{cup}{chocolate chips or walnuts}

Fold in walnuts or chocolate chips (or both).

\ingredient[\fr13]{cup}{boiling water}

Pour in boiling water and mix until batter is smooth. It may be a bit watery.

\newstep

Grease stoneware baker and pour in batter. Cook for 60-70 min (check frequently) or until a knife inserted into the bread comes out clean.
\end{recipe}

<!-- From Jason Wolff Stoneware -->
<!-- Type:Bread -->
<!-- Cook:JEmery -->