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Thursday, July 22, 2010

Banana Bread

I was sure I had already posted this recipe, but after searching for it I don't believe I have. So, here is my tried and true banana bread recipe. I've been making this recipe for years and always get tons of compliments on it. I even once had a college guy ask me for the recipe so he could give it to his girlfriend! However, I have to give credit to Karen Dotson since it is her recipe from the Rock Springs Baptist cookbook. I've never met her, but she knows how to make some dang good banana bread. I'll post the recipe as is, but I almost always alter it and use whole wheat flour, oat flour or some blend. You can even toss in a little flax seed or wheat germ to make it ultra healthy. I'll be making it soon and will toss in some fresh blueberries.

*Oh and a little tip about overripe bananas for you. Don't feel like if you have overripe bananas you have to use them right away. Simply peel them, break them in half and put in a ziplock bag and freeze until ready to use. Let them thaw a little when you do want to use them. They make for really moist banana bread! And, they're also ready to use in smoothies. I usually have a bag full of bananas in the freezer!*

Banana Bread

3/4 C. Sugar
1/2 C butter
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
2 C flour
2 eggs
3 overripe bananas, mashed
1/2 C chopped nuts (optional)

Mix sugar and butter together; beat in eggs. Add sifted dry ingredients, vanilla, banana and nuts. Pour into well greased loaf pan. Bake at 325 degrees for 1 hour or until toothpick inserted in center comes out clean.