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21 February 2012

Broads On The Bake, Banana Bread

  Who doesn't have the bowl of bananas on the kitchen table? 

Bananas are a favorite in my household.  As quickly as I buy, they're gone.  Once in awhile, though, we allow them to ripen that one day too many, and no one will eat them.   Here's the best recipe I've found.

Three Way Banana Bread


*  1/2 cup Butter Flavored Crisco or butter

*  1 cup sugar

*  2 eggs

*  1 1/2 cup mashed, rip bananas - 4 medium

*  1 tablespoon lemon or lime juice

*  2 cup unsifted flour

*  1 teaspoon baking soda

*  1/2 teaspoon salt

*  1/2 teaspoon cinnamon

*  1/2 teaspoon lemon zest (optional)

*  1/2 cup chopped walnuts

Cream together butter and sugar, then beat in eggs.  Stir in banana and lemon juice.  Mix together flour, soda, salt, cinnamon, and rind; blend into creamed mixture.  Stir in nuts.

For bread - Turn into greased loaf pan and bake at 350 degrees for 55 min.  Cool.

For muffins - Spoon into 24 greased muffin cups.  Bake at 350 degrees for 20 minutes.  Cool.

For coffee cake - Turn into greased 9" square pan.  Bake at 350 degrees for 40 minutes or until cake is done.  Slice two bananas and arrange slices over top of cake.  Sprinkle with a topping of :
*  1/2 cup packed brown sugar
*  2 tablespoons butter (melted)
*  1/4 cup flaked coconut

Broil for 2 minutes or until topping is bubbly and lightly browned.


~ Moira

1 comment:

  1. I just saw a recipe yesterday for chocolate banana bread... YUM!


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