Monday, May 20, 2013

From Yucky to Yummy

One of my favorite series of cookbooks is Company's Coming by Jean ParĂ©.  I’ve been using her recipe for banana bread for years now. 


It is quick and easy to put together and the results are consistently good.  My eldest grandson loves this bread (without nuts) and warns everyone not to eat any more bananas once there are only three left in the bowl. The bananas can be really ripe and black - as long as they aren’t fermenting, they’re good to go.  ☺


Banana Bread

½    cup butter   
1     cup sugar   
2     eggs   
3     mashed ripe bananas   
1 ¾ cup all-purpose flour
1     tsp. baking soda
½    tsp. baking powder
½    tsp. salt
1     cup chopped walnuts (optional)

Cream butter and sugar.  Beat in eggs one at a time.  Add mashed bananas and blend in.

In second bowl, stir together dry ingredients.  Add to banana mixture and stir till just moistened.  Transfer batter to a greased 9 x 5 x 3 inch loaf pan. 

Bake at 350° for about an hour until inserted toothpick comes out clean.  Let stand for 10 minutes, then remove from pan and place on a rack to cool. 

This bread is yummy with a nice cup of strong black tea.




Marilyn said...

Love banana bread with tea. It always reminds me of my mother, as she loved making plain nut breads and banana breads and often gave them to friends as gifts.

Angela McRae said...

Mmm ... makes me want to go bake a loaf right now! Thanks for sharing the recipe!

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