Nov 20, 2008

Banana Bread

I went to clean out the freezer the other day and realized that I had 5 bags of frozen bananas! Holy cow! We eat a lot of bananas, but there is almost always one or two leftover at the end of the week that are just too brown to eat. It was obviously time to bake some banana bread. And what perfect timing with company coming for Thanksgiving!

I have tried a couple different recipes, but I always come back to this one. It just always turns out! I doubled the recipe and it worked just fine! This bread has the best texture, perfectly moist but not sticky. And I have never made the strudel topping.

Banana Bread
Better Homes & Gardens cookbook

2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 eggs, beaten
1-1/2 cups mashed banana (5 medium)
1 cup sugar
1/2 cup cooking oil or melted butter or margarine
1/4 cup chopped walnuts
1 recipe Strudel-Nut Topping (optional)

1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7-1/2x3-1/2x2-inch loaf pans; set aside.
2. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture; set aside.
3. In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts.
4. Spoon batter into prepared pan(s). If desired, sprinkle Strudel Topping over batter.
5. Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7-1/2x3-1/2x2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent over browning).
6. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. 7. Wrap and store overnight before slicing. (I can't ever wait that long!)
8. Makes 1 loaf (16 slices)
9. Strudel-Nut Topping: In a small bowl combine 1/4 cup packed brown sugar and 3 tablespoons all-purpose flour. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts.

1 comment:

BarbaraLee said...

Thanks for sharing. I knew I had bananas in the freezer too but I had a lot more then you. Does this freeze well?

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