There is so much comfort in baking bread and enjoying the wonderful smell in the house! This weekend I had several bananas that were turning brown, so I pulled out an old recipe for banana bread and used them up! This morning I brought a loaf of the bread into the office and by 10:30 it was gone. Beautiful bananas never work for banana bread, it takes the ugly brown ones to keep the bread moist and springy.
Here’s the recipe for Use-Up-the-Brown-Bananas Bread. Enjoy!
1 cup sugar
1/2 cup shortening (or butter + 1 tablespoon)
2 large eggs
3 very ripe, brown bananas, peeled and smashed
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons vanilla extract
1/2 cup chopped pecans
1 cup chopped dates (optional, but I love them!)
Preheat oven to 375. Grease 9-inch loaf pan. Cream together the sugar and shortening and add the eggs, one at a time, beating for 30 seconds after each addition. Alternately, add the bananas with the flour, baking soda, and vanilla and mix at low speed with mixer for 15 seconds. Add the nuts and dates, if desired, and blend gently. Pour into the prepared pan and bake for 40 – 45 minutes, or until a toothpick comes out clean.
Be prepared for your kitchen to smell FABULOUS!