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Archive for November 5th, 2010

Once in a blue moon, when I have a a bunch of overripe bananas, I will get inspired to bake banana bread.

Hubby is pretty excited when this happens and will eat half the loaf, still warm from the oven, slathered in butter – if I let him. (Have you ever tried stopping a hungry man from eating warm bread? Not an easy task, I assure you!)

This recipe isn’t hard to make and always turns out well.

Cast of characters for banana bread. Please ignore the fact I forget to include butter in the photo.

 

Mix dry ingredients together.

Mash two to three ripe bananas.

You need a cup of smashed-up, gooey bananas.

Add bananas, butter, milk and vanilla to dry ingrdients.

Beat in eggs and flour.

Then the cinnamon.

Add chopped nuts. If you need to chop (or smash to pieces) a meat tenderizer and a ziploc bag works well.

Pour batter into the pan.

Bake at 350 for almost an hour.

Golden brown and ready to enjoy!

Banana Bread

1 3/4 cup flour

2/3 cup sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 cup mashed ripe bananas

1/3 cup butter or shortening

2 tbsp. milk

1 tsp. vanilla extract

2 eggs

1/2 cup nuts

1 tbsp. cinnamon

Preheat oven to 350 degrees.

Mix 1 cup flour, sugar, baking powder, baking soda,  and salt. Mash two to three ripe (or overripe bananas, the riper the banana the stronger the flavor) bananas to make 1 cup. Add banana, butter, vanilla and milk to dry ingredients. Mix on low until blended then beat on high for two minutes. Add eggs and remaining flour, beat until blended. Add cinnamon and nuts. Bake 55-60 minutes or until golden brown and starting to pull away from the edges of the pan.

 

Happy Eating and Happy Entertaining!

Shanna

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