Monday, May 6, 2013
Banana Nut Bread - Taste of Home
I have come to the conclusion, one either loves bananas or hates bananas, at least in my family. There are those like hubby who eats bananas daily and then there are my daughters who make the most unsophisticated sounds, if they hear the word banana. Shame on you girls.
I like bananas in a fruit salad or in a loaf with chocolate chips. I don't enjoy a plain banana. Actually, I grew up on bananas and sour cream. Yummy.
When there are always bananas in the house, one is apt to find some really ripe ones, somewhere. I say this because this was the Case of the Missing Bananas. My husband kept insisting that there were more bananas somewhere. He was so strong about this , I suggested looking under the bed, in the attic and in the car. Ok, that is a bit extreme.
In the meanwhile, I bought bananas and hubby was happy. Then one day, I heard him proudly exclaiming, "I knew, we had more bananas." Yes, he found them, in plain sight. Don't ask.
I, now inherited these very ripe bananas. They resulted in this delicious quick bread. If I had the time, I would have made banana ice cream but that will wait for another day. anana Nut Bread Recipe 65 80 Banana Nut Bread (adapted from Taste Of Home Baking Book)
1/2 cup oil
1-1/2 cups sugar
1 cup mashed ripe bananas (about 2 medium)
2 tablespoons Rice Dream
1 teaspoon vanilla or rum extract
2 cups gluten-free flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chopped walnuts
In a large bowl, cream oil and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in the bananas, milk and extract.
Combine the flour, baking soda and salt; gradually add to banana mixture just until moistened. Fold in nuts.
Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 65-75 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
I doubled the recipe and made three slightly smaller loaves.
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