Friday, February 26, 2010

Banana Bread Recipe

A couple of people requested this recipe after I commented that it says you should let it rest overnight before eating it, and that is just crazy talk. Its the best right out of the oven with a glass of milk!

It's out of the Better Homes and Garden New Cook Book, pg 114
1 1/2 cups all-purpose flour (I use half whole wheat flour, it makes me feel healthier when I eat half the loaf by myself)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 egg
1 cup smashed bananas (3 medium)
3/4 cup sugar
1/4 cup cooking oil
1 teaspoon finely shredded lemon peel (optional, I've never used it)
1/2 cup chopped walnuts or pecans (my kids don't like it as well with nuts, so I usually leave them out)

1. Grease the bottom and sides if ab 8x4x2 inch loaf pan. In a med. mixing bowl, combine flour, baking powder, baking soda, cinnamon and salt. Make a well in the center of dry mixture and set aside.
2. In another bowl combine the egg, bananas, sugar, oil, and lemon peel. Add mixture all at once to dry mixture, stir until just moistened. Fold in nuts.
3. Spoon batter into greased pan. Bake at 350 oven 50-55 minutes or until a toothpick comes out clean.

Just my own tip, I put our bananas in the freezer when they start to go bad, and then I always have some ready for bread. I just defrost them in the peel for a minute in the microwave, take the peel off, and put them back in for 30 seconds or so to get them to room temperature.


1 comment:

CDJ said...