Sunday, August 28, 2011

The only thing left to do with these fellas

is to make banana bread.  After searching a while for a good recipe, I decided the best place to look would be in one of the many church cookbooks in my cabinet.  And wouldn't you know it, the one I settled on was in a cookbook from my own church.  The back is missing, the spiral binding is split and broken, and like many other church-sponsored cookbooks contains offerings from some of the best cooks ever.
This recipe was submitted by a dear friend who also happens to have been my junior high school home economics teacher many ... well, a few years ago.  Although I'm not a big fan of bananas, I do love banana bread and was pretty sure this would be a good one.  I was not disappointed.

Banana Nut Bread

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs, beaten well
2 cups all purpose flour
1 teaspoon baking soda
pinch of salt
3 ripe bananas, mashed
1 cup chopped pecans

Cream butter and sugar on medium speed until fluffy; add eggs.  Sift flour, baking soda and salt together then gradually add to butter mixture.  Mix in mashed bananas until well blended.  Stir in pecans.  Spread batter into a greased and floured 9 x 5-inch loaf pan.  Bake at 325 degrees for 50 minutes.  Let cool in pan for about 5 minutes.  Loosen sides and turn out onto wire rack to finish cooling.

Thank you "Annie Ruth"  for a really quick, moist, delicious banana bread!

1 comment:

  1. This is how I use all my overly ripe bananas too!