Friday, 29 May 2015

A Banana Bread Recipe You Have to Try



Banana bread. A delicious mixture of old banana, flour and sugar to make a moist loaf that kind of, sort of, sounds healthy. I mean, there is fruit in the name right? I think there should be a rule that if there is fruit in the name then calories don’t count. Apple pie, blueberry crumble, strawberry jam... you get the point!


This morning as I sat down to begin my day I could not get the smell of extra ripe bananas out of my nose. Having a bunch of ripe, inedible bananas has become a rare commodity around our place. We literally go through about twenty bananas a week.

But with being away for a few days, the bananas on our counter became a bit brown and today the smell was just too much. I pulled out my recipe cards and decided to make a staple: moist, delicious and easy banana bread.



It only takes about ten minutes to whip together before popping it in the oven and leaving it alone. This particular recipe always comes out moist and light.

I decided to make it the old fashioned way, refined sugar and all, but the sugar could easily be substituted for honey, maple syrup, or unsweetened apple sauce. I needed to get this done quick and had a craving for the original (much to Brandon’s dismay).


So, if your bananas are getting old, quit monkeying around and pull out your measuring cups. Trust me, this one is worth it!

What you need:

3 or 4 old bananas
2 eggs
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ¾ cups flour
½ cup sugar
1/3 cup shortening (I’ve used soft butter before too)
A few chocolate chips, if you are fancy like that

How to make it:

Cream together shortening and sugar. Add eggs and beat well. Add in dry ingredients, alternating with the banana. Bake for 45 minutes at 350 degrees.


Enjoy with a tall glass of milk!

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