Ever notice that bananas are fine for about a week and then they immediately go downhill and turn into yucky, speckled mush? It looks terribly nasty but the smell of banana is really intense. What a great time to bust out the Banana Nut Bread recipes!
After writing about the four cookbooks I found at the thrift store back in January, I went flipping through them looking for a recipe. I noticed that the Two and Company church cookbook had that awful smoker’s house smell. It’s really acrid—especially when you start turning the pages. That unleashes the bitter smell, ugh! But, when comparing Banana Bread ingredients, it had the more interesting looking recipe.
I doubled the amount called for walnuts and when baking, this was the most wonderful smell. It really counteracted the pungent smell of the smokey cookbook.
Here’s the recipe!
Banana Bread: The Recipe
1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp salt
½ cup butter
¾ cup light brown sugar, firmly packed
2 eggs
1 cup mashed, very ripe bananas (about 2-3)
½ cup milk
1 Cup finely chopped walnuts
Sift flour, soda and salt together. Cream butter and sugar. Add eggs and bananas to the butter/sugar mixture. Beat until light. Add flour and milk alternately. Fold in walnuts and mix thoroughly. Pour batter into a greased loaf pan. Bake at 350 degrees for 1 hour (or until tester comes out clean).