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Banana Fanana

May 22nd, 2010 at 01:50 pm

Some say it’s the perfect fruit. It comes ready to eat, has its own carrying “case”, contains potassium, is naturally sweet, and is easy eat because you just peel. It is, of course, a banana!

For years I tried to get my husband to eat bananas. I like them, and they are easy to pack in lunches. They were my fruit of choice when I had braces because they were soft and unlike apples, I didn’t have to cut them up – I was told not to bite into an apple with braces. Husband refused telling me he didn’t like them.

So, being the sneaky wife that I am, I started cutting them up into the fruit salad I would make. Then, one day, I ran out. He asked me, “Where’s my nany?”

Besides winning him over in the fruit salad, he had been reading of the health benefits of bananas. And he decided he liked them. Hmmm. So much so that he keeps watch over the fruit bowl on the counter and if we get low, he’ll volunteer to get some bananas.

Bananas don’t go to waste in this house either. Some ripen more quickly than others, or so it seems, so every so often we have overripe bananas. The perfect solution in my book is to make banana bread. And apparently many agree because people never turn down a loaf of banana bread. One friend of mine always tells me she likes it because she has a “carb deficiency” that the banana bread seems to fill. One gal I work with said I should open up a shop and sell banana bread. Somehow I don’t think I’m going to give up my day job to bake banana bread, but I do appreciate the compliments.

Here’s the recipe I use for banana bread:

Banana Bread

Preheat oven to 350 F

3 ripe bananas
2 eggs
1 cup packed light brown sugar
½ cup vegetable oil
¾ teaspoon ground cinnamon
¼ teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 ¾ cups all-purpose flour
½ cup sour cream or plain yogurt
¾ cup chopped walnut pieces (optional)

Lightly grease 6x9 inch loaf pan with vegetable oil or butter

Peel the bananas, place in a small mixing bowl…mash

In a large mixing bowl, combine the eggs, sugar, oil, and sour cream and whisk until smooth

Add the cinnamon, baking soda, vanilla extract, salt, mashed bananas, and walnuts to the egg mixture and whisk to combine

Add the flour and stir until just combined – don’t over mix.

Pour the batter into the loaf pan and bake until golden brown and it has risen…about an hour and 10 minutes.

6 Responses to “Banana Fanana”

  1. NJDebbie Says:

    I'm going to try your recipe as soon as I have three ripe bananas. Thanks for the recipe!

  2. rob62521 Says:

    Hope you enjoy it!

  3. creditcardfree Says:

    I have baked four loaves of banana bread this week to use up the bananas I had in my freezer. DH was the one eating the majority of the ones I was buying, so I was ending up with quite a few ripe ones. I'm not buying only a couple a week.

    I will keep your recipe in mind for the next batch I bake!

  4. Ima saver Says:

    I am going to try this receipe too. You did not mention adding the baking powder??

  5. HouseHopeful Says:

    Mmmmm.... LOVE banana bread! Great recipe

  6. rob62521 Says:

    Oops...add the baking powder with the dry ingredients. Thanks for catching that, Ima!

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