She seeketh wool, and flax, and worketh willingly with her hands. Proverbs 31
Wednesday, January 28, 2009
From My Kitchen ~ Banana Bread
This recipe for Banana Bread was shared with me by my neighbor, Jeanne. It makes one loaf of moist bread and fills the entire house with the most wonderful fragrance. It never lasts more than a day around here.
In fact, I didn't tell a soul I was baking bread because I wanted to take a photo before the vultures began circling. But it is not easy to keep this fragrant bread a secret.
And sure enough after it got really baking there was someone marching through my kitchen every 5 minutes. I even got "volunteers" to help me loosen it from the pan and put it into the basket! Such generous men I live with ~ LOL! No one ever volunteers to help with the broccoli. Luke even convinced me that the photo would look better with one piece taken out. And I think it really does!
Funny, no one offered to wash the pan!
Banana Bread 1 c sugar 1/2 c butter, softened 2 eggs, unbeaten 1 1/2 c ripe bananas, mashed 1 T lemon juice 2 C plain flour 3 tsp baking powder 1/2 t salt 1 c nuts, chopped 1 t vanilla
Cream the sugar and butter together. Add eggs one at a time and beat well. Then stir in bananas and lemon juice.
Sift flour with baking powder and salt. Add to creamed mixture mixing quickly.
Add vanilla and stir in chopped nuts.
Bake in greased 9x5x3 loaf pan at 350 degrees for about 1 hour. Cool on rack.
You can use whatever nuts you have on hand. Jeanne used walnuts which was really delicious, but I chose pecans because I have those in abundance. It did change the taste slightly but was really good nonetheless.
Mary at And Even If ... told me that you can freeze overripe bananas in their peeling until you're ready to make bread. I didn't know that. I can't tell you how many bananas have been tossed in the compost heap. It will be nice to have some on hand just when I want a fresh loaf of bread, and to be less wasteful as well.