Cabin Baking: Banana Nut Bread

I keep buying bananas, and we keep forgetting to eat them. Once they get soft, they go begging.

This week I had two large bananas beyond their shelf life. I decided to make a breakfast brunch for Wayne and include fresh baked Banana Nut Bread. Here’s the recipe I used from my favourite Fannie Farmer cookbook.

Banana Nut Bread

3 ripe bananas, well mashed
2 eggs, well beaten
2 cups flour
¾ cup sugar
1/4 teaspoon salt
1 teaspoon baking soda
½ cup walnuts

It’s simple. Mash the bananas with a fork. Beat the eggs in a bowl then add the bananas. Mix well. Add flour, sugar, salt and baking soda and stir. Add nuts (I used pecans because I prefer their flavour).

Grease an 8½ X 4½ loaf pan. Pour batter (it will be runny) into the pan. Bake at 350 degrees for one hour, or until the top is brown with a crack running down the middle.

NOTE: I didn’t have three bananas, but the ones I had were large. To make up for the missing ingredient, I added ¼ cup of vegetable oil. That replaced the liquid from the missing banana, and added moistness in its own right.

Wayne was patient and we had a noon brunch with warm Banana Nut Bread with butter, scrambled eggs, bacon and coffee. That will hold us all the way to dinner for sure. And leftovers will be tasty for future breakfasts, lunches or snacks. -- Margy