Monday, July 19, 2010

Banana Bread

Banana bread
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    When the children were small and I was home with them 24/7, early in the fall I would start baking and freezing cookies and breads. Just before Christmas, when it was time for the annual craft fair, I would have goods to pander. That was often how I made cash for Christmas.
    One of my best sellers was the simple, basic banana bread. There's no big surprises, except nuts or not. I've used this recipe for years and it's just plain easy and good. When bananas are on sale, stock up on them and freeze in plastic bags for making this bread on a moment's notice or when you have the time.
    I usually make a double batch using 1 large loaf pan and 2 small. I keep one loaf out for the kids and freeze the other two. It's really good in the morning for breakfast or as an after school snack. If you pull the loaf out of the freezer it doesn't take long to thaw, so if you need an emergency food item for a party, carry-in or donation, you are covered.

Banana Bread

Preparation time: 20 minutes
Baking time: 55 to 65 minutes

For 1 loaf you will need:
3 very ripe large bananas
2 eggs
1/2 cup butter or margarine
1-1/2 Tbsp. sour cream
1 tsp. lemon juice
1 cup sugar
2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup chopped walnuts or pecans (optional)

   Place bananas, eggs, butter, sour cream, lemon juice and sugar into a blender with steel blades. Whirl until smooth.
  Mix together flour, baking powder and baking soda.
  Pour banana mixture over flour mixture and stir just until flour is moistened. Stir in the nuts.(if desired)
  Turn into greased 9-1/2 by 4-1/2 inch bread loaf pan, or into (2) 3-1/2 by 7-1/2 -inch nut bread pans.
  Bake at 350F for 55 to 65 minutes or until bread tests done when a knife inserted in center comes out clean.
   Cool 5 minutes in pan, then turn out onto wire racks.

Tip: Banana Nut Bread freezes well and can be sliced while frozen if you do not plan to use the entire loaf at one time.
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