Do the cooler temps make you want to bake something? They do me!! And one of my favorites is this Quick Banana Bread recipe that I developed years ago. In fact, I submitted it to our church cookbook back in the late 80’s! 
Here is the original recipe: As you will see, I have modified it through the years, but it is still the same basic recipe. And it is so yummy. It can be made gluten-free just by substituting a GF flour {see this post for a gluten-free flour recipe} and adding a bit of xanthan gum! Perfect for breakfast, or dessert, or… well… anytime!
{Can you believe they used to call margarine OLEO?}
If you’re like us, you probably have overripe bananas lying around right now! Well, the more ripe, the better for this one! I’ve even used the ones that are almost black… and it turns out great!
Today’s Hint: Don’t throw those bananas out! Before they get that bad, go ahead and mash them and freeze in a freezer bag for when you’re in the mood to bake!
Quick Blue Ribbon Banana Bread
- 4 medium to large {VERY ripe} bananas
- 1 cup sugar
- 1 egg
- 1-1/2 cup flour {can be gluten-free}
- 1/4 cup melted butter
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2/3 cup chopped nuts {I prefer pecans}
- (for Gluten Free version add 1/2 tsp. xanthan gum)
Preheat oven to 325 degrees. Mash bananas. Stir in other ingredients just till moistened. Pour in greased loaf pan (or one prepared with cooking oil spray). Bake 50-55 minutes until golden brown and middle is just set. Try not to overbake. Cool for 10 minutes. This is great served warm with cream cheese! When cooled, wrap tightly (this helps retain moisture- friends and family have told me this is the moistest banana bread they’ve ever eaten!).
Now, pour yourself a cup of coffee and enjoy!
Hope your day is Happy!
Featured today at:
http://mumsmakelists.blogspot.co.uk/2013/10/empty-your-archive-25-features.html
