Saturday, June 20, 2009

Banana Bread

I made some more banana bread this week, and I just love this recipe, it's so moist and yummy, and a great way to use those bananas that seem to get brown before the kids eat them up. Did you know you can store bananas in the freezer? Just put the ones that are about brown in a Ziploc bag and keep it in the freezer until you have enough to make banana bread. It will be black, but will taste just fine. Just let it thaw an hour or so to make it easier to peel. Also, those stick blenders work fabulously well to mash bananas (much better than using a fork!). But you probably knew that already. :)

Moist Banana Bread

  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 cup butter
  • 1/2 teaspoon lemon juice
  • 3 medium bananas (mashed)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 cup sugar
Grease pan. Beat eggs, butter, milk, sugar, and lemon juice. Mix until smooth. Add bananas and mix. Add dry ingredients and mix until flour is moist. Bake at 350 degrees for 45-50 minutes if in one pan, or 30 minutes if using smaller loaves.

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