Banana bread was a staple in our family just because there always seemed to be some overripe bananas around that had to be used and what better way to use them up than in a tasty banana nut bread.
Here is the recipe from the Family Cookbook.
We started with creaming the butter and sugar together.
Then we added the eggs.
Next we added the dissolved baking soda to the batter. (BS refers to baking soda, BP to baking powder in my mom’s shorthand).
It gave it a little fizz but not much.
Then, while I whisked the dry ingredients together (I still have not purchased a new sifter – sigh), Vash mashed the bananas. We used the equivalent of 3-4 bananas.
Next I made the base batter by adding the dry ingredients alternating with the orange juice, to which we added Vash’s mashed bananas.
Here it is before we added the nuts.
Vash’s face just lit up when he saw the bag of nuts come out. He loves nuts.
When it was all put together, we divided the batter between two buttered loaf pans and into the oven they went.
It took closer to 50 minutes for the bread to finish baking, though we did test it at 35 minutes. We lightly tented the breads with foil after 35 minutes because we saw the edges getting really dark, which helped but the edges still came out a wee bit too dark for my liking.
Overall, however, the color was good. . . .
and the texture of the bread was perfect. It was cooked all the way through (no mushy center) but still moist and yummy.
So that is our banana nut bread recipe. We have had alot of luck with bananas lately – including a banana chocolate chip coffee cake that I have not posted yet. (oops – thought I had so that may be coming up). Hope you enjoy this one. Have a great weekend and enjoy these looooooong sunny days.