Wednesday, August 31, 2011

Tuesday, August 30, 2011

Banana Nut Bread

Last weekend we had out-of-town company.  My husband's brother and sister-in-law stopped in for a visit.  They were on their way home after staying with their daughter and son-in-law through the delivery and recovery of their first child.  So for breakfast on Sunday morning, I decided to make a loaf of banana nut bread.  I didn't use a loaf pan (mine were already occupied) but it turned out okay with the pan I used.  Since it wasn't as thick as in a loaf pan, I had to adjust the cooking time a bit.  Here's the recipe and cooking times for the loaf pan.  Enjoy!

1 3/4 cups all purpose flour
2/3 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cups shortening
1 cup mashed banana (about 2 very ripe medium bananas)
2 eggs slightly beaten

1. Preheat oven to 350F degrees.  Grease and flour loaf pan.  In large bowl, with fork, mix first 5 ingredients.

2. With pastry blender or 2 knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs.

3. With fork, stir in bananas and eggs just until blended; spread batter evening in pan.

4. bake 55 minutes to 1 hour until toothpick inserted in center of bread comes out cleans.

5. Cool in pan on wire rack 10 minutes; remove from pan and cool completely on rack.

BANANA-NUT:  Prepare as above but add 1/2 cup coarsely chopped pecans, almonds or walnuts with banana.