Saturday, December 23, 2006

Banana Bread

For Christmas this year, our visitors are all receiving a loaf of homemade banana bread.

Here's the recipe that I have used for years; its a great-flavored, moist loaf from Beard on Bread by James Beard.

Banana Bread
makes one loaf

2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or other shortening
1 cup granulated sugar
2 eggs
1 cup mashed, very ripe bananas (about 2 bananas)
1/3 cup milk
1 teaspoon lemon juice or vinegar
1/2 cup chopped nuts

Sift the flour with the soda and salt. Cream the butter and gradually add the sugar. Mix well. Add the eggs and bananas and blend thoroughly. Combine the milk and lemon juice, which will curdle a bit. Slowly and alternately fold in the flour mixture, beginning and ending with the dry ingredients. Blend well after each addition. Stir in the nuts, then pour the batter into a lavishly buttered 9x5x3 inch pan and bake in a preheated 350 oven for 1 hour, or until the bread springs back when lightly touched in the center.

And because normal people don't like nuts in their bread, I leave them out. I suppose you could add them...if you must.

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