How could it be, we did not eat all the bananas? Time passes too quickly, or maybe bananas just ripen too fast!
Time to use my Mom's recipe before it is too late. I have a new appreciation of bananas after "watching" them grow at my parent's home in Florida. It can take a long time for these gems to mature but once they do they all ripen at the same time and you have a huge stalk of bananas to not only eat but share with the neighbors. Note, the picture is just the very beginning but you will not be disappointed when the bananas are breakfast ready.
Banana Bread - Bobi's way
1/2 cup margarine (I use butter)
1 1/4 cups sugar
2 eggs
(Mix above ingredients well)
Add 2 to 3 ripe bananas (mix well)
Add following ingredients to above mixture and mix well
2 cups flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cups nuts
This makes enough for one large loaf pan or 4 to 6 small loaves.
Bake @ 350 degrees for 30 minutes. (For a large loaf pan bake 45 minutes or more testing with a skewer for doneness.)
6 comments:
mmmm. That bread looks delicious.
That is seriously cool!
My parents in law live in Naples and shipped me some of their bananas from their yard.
They took forever to ripen in our midwestern weather, but when they did ripen I had so many bananas!
Wished I would have had this recipe back then!
Rindy,
My sister just sent me the NEKAMO Biscuits and Gravy entry. She found it when she googled "NEKAMO" Was the camp you attended a girls camp in Warsaw Missouri? If so, it is still going strong and making biscuits and gravy!!
Catherine
sarensen@sbcglobal.net
Ohhhh...so hungry now! Have you tried putting chocolate chips in this version?
Ooo, this banana bread looks amazing!! There's something so comforting about a nice banana bread. And I love that pan that you used...is that silicone?! Looks great!
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