The one thing that I love about bananas is that you can eat them when they are yellow and you can eat them when they are brown!
So with that thought in mind and with three bananas that were pretty much brown all over, I decide to bake some banana bread. And to be honest, this was my second time making banana bread and I have to say it turned out great!
The recipe I used was from Better Homes and Gardens: New Cookbook from 1989.
– 1 Loaf (16 servings)
– Cooking Time: 55 – 60 minutes
1 3/4 cups of all-purpose flour
2/3 cup of sugar
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 cup of mashed ripe banana
1/3 cup of shortening, margarine, or butter (I used shortening!)
2 tablespoons of milk
1/4 cup of chopped nuts (optional / I didn’t use any)
1. Pre-heat at 350 F
2. In a large mixer bowl combine the flour (1 cup), sugar, baking powder, baking soda, and salt.
3. Add mashed banana
4. Add shortening, margarine, or butter and milk
5. Beat on low speed with a electric mixer until blended
6. Add eggs and remaining flour
7. Beat until blended
8. Stir in nuts (Optional)
9. Pour batter into a greased 8x4x2-inch loaf pan
10. Bake for 55 to 60 minutes or a toothpick inserted near the center comes out clean
11. Cool for 10 minutes on a wire rack, then transfer out of the pan to a wire rack
12. Wrap and store overnight before slicing
I have always enjoyed this recipe because it is the one that my mum makes her banana bread with and they always turned out lovely.
Let me know if you tried this recipe or know any other really good recipes for banana bread.
Lots of Love,