Thursday, June 16, 2011

Go Bananas for Banana Bread

You go to the store, buy a delicious looking bunch of bananas, they are enjoyed one by one each morning, until there is 1 or 2 bananas left, which have started to brown, and now... they don't seem so appetizing. Sound like your house? That's usually what happens in my kitchen once a month. But don't throw those browned beauties away, the overripeness is what gives this banana bread it's amazing flavor. 

Banana Bread


  • 1 3/4 cups flour
  • 3/4 cups sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 or 2 over ripe bananas
  • 1 tbsp. lemon juice
  • 1/3 cup unsalted butter, softened
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup walnuts

Preheat oven to 350 degrees.

Grease 9x5 baking dish.

Combine flour, baking powder, baking soda, and salt in medium bowl. Mix banana and lemon juice in small bowl.

Beat sugar and butter in large bowl until light and fluffy. Add eggs one at a time. Alternate in milk and dry ingredients beginning and ending with dry. Fold in banana mixture. FOld in walnuts.

Pour into baking dish. Bake for 45-50 minutes.

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