Is it just me or am I the only one that ends up with uneaten, over-ripe bananas every week? Most of the time they just end up being thrown away, which is such a waste. But when I have some extra time, I try to whip up a nice banana bread. This recipe is so basic, you’ll have all the ingredients on hand. The original recipe calls for only 2 bananas, but I would use 3 if you have them, for more banana flavor.
2 cups self-rising flour
1/3 cup butter, cut into small pieces
1/3 cup sugar
2 bananas, beaten lightly
2 eggs, beaten lightly
2 tbsp honey
1. Preheat oven to 350°F. Grease 2 lb. loaf pan.
2. Mix the sugar, bananas, eggs and honey together until well mixed,
3. Add the flour, a little at a time. Mix until it forms a soft dropping consistency.
4. Spoon the mixture into loaf pan.
5. Bake for 1 hour or until toothpick comes out of the center clean.
7. Leave the loaf to cool in the pan before transferring to a wire cooling rack.
8. Cut into thick slices and serve warm with butter.
* This post was from August, on my other site, ShopAldi, but it’s a wonderful recipe any time of year! *
Tis the season for an over-abundance of Zucchini! And what’s the best thing to do with extra Zucchini? Make bread! And here is my recipe:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 cup vegetable oil
2 cups white sugar
1 teaspoon vanilla extract
2 cups grated zucchini
Grease two 8 x 4 inch loaf pans. Preheat oven to 325 degrees F. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into pans.
Bake for 45 to 60 minutes or until toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan and completely cool.