Tuesday, October 30, 2012

Banana Walnut Bread

Nothing says "fall" to me more than banana walnut bread!
It reminds me of my mother, who loved banana bread and her family.
        Years ago I started adding cinnamon to the recipe, well, because I love a cinnamon.

Banana Walnut Bread
(or dessert with whipped cream)

(Makes 2 large loaves or multiple assorted pan sizes)
2 cups brown sugar
1/2 cup butter or margarine
2 eggs
3 ripe bananas, mashed with a fork
2 cups flour
1/2 tsp salt
1 tsp soda
1/2 tsp cinnamon
3 Tbsp sour milk (add one tablespoon lemon juice to 1/3 cup milk and let sit for 10 minutes)

1.  Cream sugar and butter.
2.  Add eggs, beat one minute.
3.  Add the mashed bananas and mix.
4.  Sift flour, salt, soda and cinnamon.
5.  Add flour mixture into sugar mixture and blend well.
6.  Add in the sour milk and mix until smooth.
7.  Wipe the bottoms and sides of bread pans with shortening and dust with flour.
8.  Fill the pans 1/2 to 3/4 full.
9.  Bake at 325 degrees until an inserted toothpick comes out clean.
Note:  smaller loaves will cook faster than larger loaves.
(35 minutes for tiny loaves 45 for medium sized 55 for large loaves)
10.  Cool on a rack for 10 minutes.  Gently use a knife to loosen the bread from the sides of the pans and invert to remove the bread.
11.  Continue to let cool completely and then place the bread in a plastic bag.  Refrigerating the bread helps it stay fresh longer.

Serve with butter or creamy cream cheese.  Or you can serve a large portion warm with whipped cream and dusted with cinnamon.
It's so easy to make it special!


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