We love bananas, and between what we eat ourselves and what I give to the daycare kiddies for snacks, we go through a lot in a week. Sometimes it's hard to judge how many to buy,
often ending up with over ripe ones.
Some go into the freezer for smoothies
but my favorite way of using them is in Banana Bread.
I've tried many recipes, some healthier, than others over the years,
but my mother's recipe has always remained my favorite.
I've adapted it at times by substituting white flour with whole wheat, reducing the amount of sugar and by throwing in some ground flax seed,
but sometimes I just have to have it just as I remember eating it as a kid,
before I was concerned about weight gain
or the heath issues of too much butter.
Sometimes we just need to
nourish our souls!
often ending up with over ripe ones.
Some go into the freezer for smoothies
but my favorite way of using them is in Banana Bread.
I've tried many recipes, some healthier, than others over the years,
but my mother's recipe has always remained my favorite.
I've adapted it at times by substituting white flour with whole wheat, reducing the amount of sugar and by throwing in some ground flax seed,
but sometimes I just have to have it just as I remember eating it as a kid,
before I was concerned about weight gain
or the heath issues of too much butter.
Sometimes we just need to
nourish our souls!
1 c. sugar
3 ripe bananas
1/4 c. soft butter
2 eggs
1 1/2 c. flour
1 tsp. baking soda
Set oven to 350 degrees.
Grease and flour a loaf pan.
Mash bananas with butter. Stir in eggs and sugar and mix well. Combine the flour and baking soda them add to the wet ingredients. Mix well. Spoon into a loaf pan and bake for 55 min. or until tooth pick comes out clean. Cool on wire rack 10 min. before removing from pan.
Enjoy!
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