Nancy’s Banana Bread Recipe
It’s Sunday again, another day to experiment in the kitchen!
Growing up in the tropics, bananas were a common sight to us. There were always lots to be had that nobody bothered with very ripe bananas. They either got thrown away or fed to turtles, pigs or whatever animals folks had in their backyard. Our family was not into baking either, so the magical world of “Banana Breads” remained a mystery to me until I met my husband’s family in Canada and my sister -in-law Nancy shared her tried and tested recipe with me.
Since this week’s posts were all about “Helping Hands”, i thought I’d end the week with Nancy’s Banana Bread Recipe not only because it’s a good use for overripe bananas but also because the finished product is a wonderful treat to share. And depending on how well you slice your loaf, many can help themselves to a serving.
|Nancy’s Banana Bread Recipe
-a delightful treat to share-
Butter or margarine – 1/2 cup
Granulated sugar – 1 cup
Eggs – 2
Mashed very ripe bananas – 1 cup (3 medium)
flour – 2 cups
Baking soda – 1 tsp
Baking powder – 1/2 tsp
Salt – 1/2 tsp
- Cream butter and sugar together. Beat in eggs one at a time, until smooth. Add mashed bananas and blend in.
- In second bowl, stir flour with baking soda, baking powder, and salt. Add to banana mixture stirring only to moisten. Transfer to a greased 9x5x3 inch loaf pan. Bake in 350F oven for about 1 hour or until inserted toothpick comes out clean. Let’s stand 10 minutes.
- Remove from pan and place on cake rack to cool. Wrap to store.
Variation: Banana Chocolate Chip Bread
Add 3/4 cup semi-sweet chocolate chips
*Convert this recipe to VEGAN. Check out the substitutions recommended by veganwolf
A little tip: If you have overripe bananas at home but no time or energy to bake, here’s what you should do: pre-mash the bananas and freeze them in ready-to-go portions. When you are ready to bake, just remove the portion(s) you need from freezer and leave on the kitchen counter to thaw.