AH... one of Deb's fall specialties...
This one is very moist and dense and has a very strong banana flavor...
Goes great with some cream cheese spread over the top...
A recipe we adapted from a Better Homes & Gardens Cookbook Recipe...
Deb makes 10 or so every Thanksgiving/Christmas for gifts to some of our friends...
after ten or so years, they now expect it from us every year!
I'll have to post our cranberry bread recipe now too...
with Grand Marnier infused dried Cranberries... another favorite for Christmas time!
[color:"blue"]BANANA BREAD[/color]
INGERDIENTS:
1 1/2 cups AP Flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon powder
1/4 tsp nutmeg, or allspice
1/4 tps. salt
1 large egg
1 tbsp vanilla extract
1 1/4 to 1 1/2 cup mashed, very ripe, bananas (we let the bananas get completely black)
3/4 cup white sugar
1/4 cup veg. oil
1 tsp lemon zest
1/2 cup finely chopped pecans
(1/4 cup finely chopped dates, optional)
whole pecans to decortae on top
DIRECTIONS:
pre-heat oven to 350F
grease loaf pan with Crisco Butter Flavored.
combine flour, baking powder, baking soda, cinnamon, salt well mixed
in another bowl, mix egg, mashed bananas, sugar, cooking oil, vanilla and lemon peel
make well in the dry ingredients, and add wet ingredients
mix til just a little lumpy, don't over mix...
(we usually just use our kitchen-aid mixer on SLOW! with the bread paddle)
fold in nuts
pour batter into loaf pan
decorate with whole pecans on top
bake for 50-55 minutes ot until a toothpick inserted in center comes out clean
cool in pan on a rack for 30 minutes or so
unmold loaf and wrap loosely in foil and store overnight before slicing
enjoy!
