Breakfast Banana Bread

cheezburger tries to sneak a slice

I had four bananas whose peels were turning black and those pesky fruit flies were hanging around. Yummy. They were on their way out and either needed to be used quick or thrown away.

I delved into my trusty red Better Homes & Gardens cookbook and saw that I had everything on hand to make banana bread. The ingredients are basic, so you probably have almost everything you need on hand too!


Banana Bread
Prep: 25 minutes Bake: 55 minutes
Oven: 350 F Makes: 1 loaf (16 servings)

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 beaten eggs
1 1/2 cups mashed bananas (5 medium)
1 cup sugar
1/2 cup cooking oil or melted butter or margarine
1/4 cup chopped walnuts

1. Grease bottom and 1/2 inch up the sides of one 9 x 5 x 3-inch or two 7.5 x 3.5 x 2- inch loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and 1/4 teaspoon salt. Make a well in center of flour mixture; set aside.

2. In a medium bowl combine eggs, bananas, sugar, and oil. Add egg mixture all at once to four mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan(s).

3. Bake in a 350 degree oven for 55 to 60 minutes for 9 x 5 x 3-inch pan, or 40 to 45 minutes for 7.5 x 3.5 x 2- inch pans, or until a wooden toothpick inserted near center comes out clean (if neccessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 mintues. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

Better Homes and Gardens New Cook Book, 12th edition, page 119
Publisher: Meredith Books