What Do You See Outside YOUR Open Window Today?

What Do You See Outside YOUR Open Window Today?
Remember: "When God closes a door, He always opens a window!" You never know what might be out there waiting for you!

Tuesday, July 28, 2015

Yes! We Have No Bananas!

I just put a banana nut bread in the oven to bake! And man, does that ever smell good!

How often do YOU have over-ripe bananas sitting there attracting fruit flies and smelling a little too strong for your senses to appreciate?  I am afraid this happens way too often at our house, and I get tired of putting the overripe fruit in my freezer for another day...although that is one way to save them for future baking.  But I have this easy recipe for one loaf of Banana Nut Bread that is quick to mix up and and makes a wonderful alternative to peanut butter toast and jelly in the morning for breakfast with a cup of tea!


Actually, my original recipe is for two loaves and uses 6 ripe bananas, but since I rarely have 6 overripe bananas at one time, I have divided the recipe in half and make just one loaf at a time with only three bananas!  Three overripe bananas can accumulate quickly in our house...so this is a good way to use them up.  And it smells delicious while baking! 

Set oven to 350 degrees.  Use one regular size loaf pan...I use the metal non-stick kind, but after many uses I discovered that the non-stick baking pans don't always live up to their name...so I cut a piece of waxed paper to the size of the bottom of the pan and put that inside before pouring the batter.  The loaf comes out perfect every time!

Instructions:

Cream together 1 cup white sugar and 1/2 cup Crisco shortening.  ( I buy the Crisco in the bars now instead of the can...and they are pre-measured into one cup bars.  Just cut one bar in half for this recipe, and put the other half back in the little plastic container for the next time. So convenient and un-messy! Just my style!)

Add two eggs to the creamed sugar and shortening, and mix well.  Then add three very ripe bananas and mix again.

Combine 1& 1/4 cup flour with 1/2 teaspoon salt and 1 teaspoon baking soda.  Add to above mixture and mix well.

Add 1/2 to 1 cup chopped walnuts and stir until blended in.

Pour into prepared loaf pan and bake at 350 degrees for 50-55 minutes, or until center is firm and toothpick comes out clean.  Let cool for a few minutes in pan, and then remove from pan and put on cooling rack to cool completely.  After cooled, it may be put into a ziploc bag or other container and refrigerated.  Will keep for at least a week refrigerated, or may be frozen for later.

Enjoy!

3 comments:

  1. Pam : I used to make zucchini bread in the summer. I love breads like banana, cranberry, and zucchini.
    But, I can't eat them anymore. Your recipe is simple enough. Thanks for sharing. By the Way, I think you passed the test.

    ReplyDelete
    Replies
    1. Ha ha! I had to stop and think about what test! Someone had said they were unable to leave a comment on this, so I was testing it to see if it worked. I guess it does, or you wouldn't have been able to leave a comment either! I am sorry you are unable to eat these delicious nutbreads, etc. Maybe there is an alternate recipe that would work for you? Anyway, I am glad you stopped by for a "visit". We could share a cup of tea even if we can't eat the bread! Always lovely to chat with you. Have a blessed day my friend.

      Delete

Thank you for visiting here today. I would love for you to sign my guestbook and let me know you stopped by. I always enjoy reading your comments and words of encouragement! May you be blessed as you go on your way. Please come back and visit again soon.