Bananas are really versatile. You can eat them plain, slice them into some cereal, put them on a PB (that's peanut butter) sandwich or use them to bake with. They're a forgiving fruit... most recipes taste better if the bananas you use have gone slightly brown and mushy. The riper they are the more banana flavour you get!! So, go ahead, let them sit in the fruit bowl a few days too long, and then try one of these.
Bon appetit !




This document last modified June 20, 1997

I began making Banana bread as a young child or about eight.. It was easy and didn't take too long, and I basically had the recipe memorized... or so I thought. On night I was making a banana bread to take to school, I got all my ingredients, prepared the batter, placed it in the oven and then began cleaning up. Much to my horror, there sitting on the counter was the measuring cup, full of the mashed bananas...it seems I had made no name bread, which I do not recommend you try! This simple recipe should do the trick...as long as you remember the Bananas!

1. Cream together the butter and the sugar, add eggs and beat well.
2. Mix together the dry ingredients, except nuts and blend well with the butter mixture.
3. Stir in nuts, mixing weel to ensure even distribution.
4. Pour into a well greased loaf pan and bake for 40-45 minutes or or until a toothpick comes out clean.
5. Remove from pan and cool on a rack.

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