Friday, July 20, 2007
Banana Bread - Yuuuum!!!
I had some bananas getting “happy” on the counter, so I decided to make some of my mom’s banana bread. Now, you must know that I like bananas, but only if they are just barely yellow…I prefer them, actually, with a bit of a green tint to them. Nice and firm and not too sweet. So, making banana break grosses me out with the nearly black banana peels and the mushy texture of the banana. It gets my gag reflex going…
Mom’s Banana Bread:
2 cups flour ( I used whole wheat)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. pure vanilla extract
2-3 ripe bananas (the riper the better)
1/2 cup margarine or shortening (either works, I prefer margarine)
1 cup sugar (if I use 3 bananas, I use just under a cup)
1/2 cup milk
Walnuts, optional (I didn't have any on hand)
Sift dry ingredients (aside from the sugar). Cream the margarine, sugar, and vanilla until light and fluffy. Add eggs, one at a time. Add flour alternately with bananas and the milk. Mix in walnuts if desired.
Bake in a greased loaf pan for 55-60 minutes at 350 degrees.
The bread is the best when it is a day or two old, not when it comes out of the oven. But even still, it is tempting not to have a slice when it is warm and fresh!