Banana Bread Recipe
I made some killer banana bread last week. I added some coffee cake crumbles to the top and it couldn’t have been better unless it cooked itself. One of my friends asked me for the recipe. So here it is, in case anyone is interested.
Quick Banana Bread [adapted from “Joy of Cooking” by Bombauer & Becker]
Preheat oven to 350 degrees
Combine and set aside
1-3/4 cup all-purpose flour
2-1/4 teaspoons double acting baking powderBlend
1/3 cup shortening (I used butter, you might want to try substituting applesauce for a lowfat recipe, don’t hold me responsible if it doesn’t turn out)
2/3 cup sugar
3/4 teaspoon grated lemon rind (I didn’t use this)
then beat in
1 or 2 beaten eggs (1 large egg)
1 cup ripe banana pulp (I didn’t have quite 1 cup, so I filled up the rest with applesauce)
(I also added 1 teaspoon vanilla extract)Add the dry ingredients in about 3 parts to the sugar mixture. Beat the batter after each addition until smooth.
Optionally (I like my Banana Bread straight up), fold in
(1/2 broken nuts)
(1/4 cup finely chopped appricots)Place batter in a greased bread pan (they recommend 8-1/2″ X 4-1/2″ sized, I used a flat glass pie dish). Bake the bread for about 1 hour (about 40 minutes in the flat pie dish) or until done (duh). Cool before slicing.
If you want to make coffee cake banana bread, before you put it in the oven, combine
1 tablespoon all-purpose flour
1 tablespoon butter
3 tablespoons brown sugar
a dash of cinnamonMix them with a fork until they crumble. Sprinkle this over the top of the bread and bake as normal.
Enjoy