Tuesday, March 10, 2009

Banana Bread

Quick breads and soup go together in the Seyler household, and it is a beautiful thing. The two standards breads are banana and a blueberry tea bread that never quite cooked through. And the soup could be anything. Tortellini, split pea soup with ham, chicken noodle. It didn't matter. It was comfort for a gloomy day in pre-spring (much like what's going on in Omaha right now). Banana Bread: from Better Homes and Gardens Baking
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
dash ground nutmeg
2 eggs
1 1/2 cups mashed bananas (4 or 5 bananas)
1 cup sugar
1/2 cup cooking oil

Pre-heat oven to 350.
In one bowl, mix all dry ingredients. In a separate bowl, mash up the banana, eggs, sugar and cooking oil until it's only a little lumpy. Add the wet mixture to the dry, stir with a wooden spoon until it's only a little lumpy (if you want nuts, add them here). Do not over-mix. Transfer to greased 9x5x3-inch pan. Bake for 55 minutes or until toothpick comes out clean.

1 comment:

Maria said...

Have you ever made beer bread? It's so simple and delicous.