Wednesday, August 31, 2011
Tuesday, August 30, 2011
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.