Thursday, October 2, 2008

Banana Nut Bread

When the weather turns cooler, I love to start baking. The warm oven heats up the kitchen, making it a natural place for my family to gather. And what calls to them more than the wonderful smell of baking bread? I make our banana nut bread in mini-loaves, with nuts on the inside and outside. They make wonderful gifts for neighbors, or a delicious snack, sliced with a light spread of cream cheese.


3 overripe bananas, well mashed.
2 eggs, beaten
1/2 tbs. oil
2 cups flour
3/4 cup sugar
1 tsp. salt
1 tsp. baking soda
1/2 cup coarsely chopped pecans

Preheat the oven to 350 degrees. Grease and flour a loaf pan, or mini-loaves. Mix bananas, oil, and eggs thoroughly in a large bowl.

(Tip: for perfect mashed bananas, place overripe bananas in the freezer overnight. Allow them to thaw in a bowl on the counter top. Snip off the end of the peel with a pair of scissors and squeeze the banana out through the opening.)

Stir together the dry ingredients and add to the banana mixture. Mix thoroughly. Add half of the nuts to the batter and stir. Pour the batter in prepared pan(s) and sprinkle remaining nuts on top. Bake for 1 hour, or until a toothpick inserted in the center of the bread comes out clean (mini-loaves will take less time). Cool completely before slicing.


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