|My daughter, Christi, made this just last night and sent me a picture. Of course I drooled. Of course I drooled when I saw this photo! Remembering she leaves the walnuts in big chunky pieces! I love her bread pan.|
Stop! Don’t throw those overripe bananas away. Instead make a killer loaf of banana bread! Or muffins for on the go and especially for kids. This is a yummy recipe I’ve been making for years from my farmhouse kitchen. Enjoy!
Sherry’s Best Banana Bread
2 1/2 Cups Flour
3 1/2 teaspoons baking powder
3 Tablespoons oil
1 Cup finely chopped English Walnuts
1 Cup mashed bananas (2 to 3)
Add one tablespoon lemon juice to mashed bananas.
(This keeps the bananas from turning brown. Bread stays light in color, too.)
Mix all ingredients above, adding flour last. (This is my way of doing it.)
Pour in a greased and floured loaf pan and bake at 350 degrees for about 55 minutes. Or you can use a muffin pan. Use a toothpick inserted to be sure loaf is done. Don’t over bake.
Oh my goodness this is exceptionally tasty right out of the oven with a pat of butter on it or, if you prefer, drizzle a butter cream icing over it. Or, spread softened cream cheese on it. Or, just eat it plain! Throughout the year, I never throw a banana away, instead I freeze them but first rinse them in a little lemon juice, then put them in a plastic bag in the freezer to make my banana bread.
My Butter Cream Icing
1-cup confectioners sugar,
1 Tablespoon Butter (not margarine)
1 Tablespoon milk (just enough milk to make it the consistency to drizzle. Start with a tablespoon or so.
My book: My Farmhouse Journal:Memories and Recipes is now available as an E-book. Here’s the link so you can learn more, browse the pages, or get a copy.