Andrea reminded me that I have three black bananas sitting in the fruit bowl, so I thought I'd share my Mom's recipe for banana nut bread. This is the one she always made; I don't know where the recipe came from, but maybe from that Betty Crocker cookbook that every post-war bride had?
You need to start with three black bananas. They can't be firm, they really need to be almost ready to throw away.
Then you preheat the oven to 350 degrees and gather all your ingredients: flour, wine, bananas, walnuts, sugar, sour milk, butter. Wait a minute, what's that wine doing in there? Take that out.
Ok, that's better; Flour, bananas, walnuts, sugar, sour milk, butter, baking soda, baking powder, salt.
... pour into a greased loaf pan and bake at 350 degrees for about an hour.
You need to start with three black bananas. They can't be firm, they really need to be almost ready to throw away.
Then you preheat the oven to 350 degrees and gather all your ingredients: flour, wine, bananas, walnuts, sugar, sour milk, butter. Wait a minute, what's that wine doing in there? Take that out.
Ok, that's better; Flour, bananas, walnuts, sugar, sour milk, butter, baking soda, baking powder, salt.BANANA NUT BREAD
1/4 Cup softened butter
1 scant Cup sugar
1 C mashed overripe bananas (3)
3 T sour milk (just squeeze a little lemon juice in it)
2 Cup sifted flour
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1/2 Cup chopped walnuts
Mash the bananas up in a bowl. Now cream the butter and sugar, then add the bananas and the sour milk. Then sift (like I really did that, heck I just dumped it in) the flour, baking powder, baking soda, and salt together. Then add that to the banana mixture. Now stir in the chopped walnuts...
... pour into a greased loaf pan and bake at 350 degrees for about an hour.
It should come out looking like this. Poke it with a toothpick, if it comes out clean it's done.
Now let it cool completely on a rack before cutting.
Hmmmm, it looks like someone couldn't wait. It's good warm, but I think it's even better cold. the next day. for breakfast. with lots of butter. Yum.
Now let it cool completely on a rack before cutting.
Hmmmm, it looks like someone couldn't wait. It's good warm, but I think it's even better cold. the next day. for breakfast. with lots of butter. Yum.
8 comments:
YUM! How do I get all the drool off my computer screen from today and yesterday?! ;-)
Hugs!
I love the way you have smothered it in butter. We drape everything in butter. Bread, scones, tea breads, muffins, crumpets...we're carb lovers with our tea, can you tell?
We have banana bread in the biscuit tin right now, suprised it lasted more than a day.
Enjoy!
Lisa xo
Knitty, Vintage and Rosy
Travelbug-
Like this?
http://emp.ucsd.edu/swf/screenclean.swf
:) Laura
I'm falling off my chair laughing! Yes, that's just what I need! Thanks. :-)
Thank you for sharing... I love banana nut bread and I will do this sometime.
Great Scott...I am drooling all over the place....and, hey...put that wine back!!
bj
What great looking bread, now I would eat that, but I wouldn't have eaten those bananas as ripe as that, they would have been in the bin, this is a great way of using them, I love my bananas green just turning to yellow! x
A friend and I were recently talking about banana nut bread when she said she didn't have a recipe. I volunteered this one. I know I can trust this recipe ;)
xo Karen
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