More Great Recipes: Bread


Riley B’s Banana Bread, modified from www.derekerdman.com


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Serves | Prep Time | Cook Time

Why I Love This Recipe

BackStory:

I chose this banana bread because my Mom always makes banana bread. Not this exact recipe, but she makes it all the time and it’s always really good. So why not choose banana bread. CHEMISTRY INFORMATION: Pure substance: a pinch of salt, 1 cup (0.24 liters) sugar Heterogeneous mixtures: 3 or 4 ripe bananas, smashed, and 1 egg, beaten, and Vanilla

Homogeneous mixtures: 1/3 cup (0.71 liters) melted butter, 1 teaspoon (4.93 milliliters), 1 1/2 ( cups 2.60 liters) of all-purpose flour, 1 cup (0.24 liters

Physical Changes: Goes from a liquid to a solid (even though you are heating it up), and goes from a homogeneous to a heterogeneous mixture. Chemical Change:

Chemical Changes: after you bake the bread you can’t turn it back into the batter. That is a sign of a Chemical change. Second, it goes from on substance (batter) to another substance (bread) Goes from a liquid to a solid, this is a chemical change, since you are heating it up and goes from a homogeneous to a heterogeneous mixture.

Submitted by: "Riley B"


Ingredients You'll Need

3 or 4 ripe bananas, smashed
1/3 cup (0.71 liters) melted butter
1 cup (0.24 liters) sugar
1 egg, beaten
1 teaspoon (4.93 milliliters) vanilla
1 teaspoon (4.93 milliliters) baking soda
Pinch of salt
1 1/2 ( cups 2.60 liters) of all-purpose flour


Directions

Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan


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