My guys love bananas. I however do not. I have a vivid memory of eating a banana as a young girl but near as I can figure, I had sunstroke and the end result wasn’t pretty – or discussion for a food post. To this day, I can’t stand the smell of bananas. Whenever any of my guys eat them, they’re not allowed near me with their banana breath.
This recipe started out as a labor of love but turned into a healthy favorite family snack.
In our house, we have bananas around for breakfast or lunches. However as soon as the bananas get spots, my guys won’t eat them. Needless to say, there’s always several bananas left on the counter that either get thrown away or turned into my version of Banana Nut Bread.
This recipe makes a single loaf with 1 to 2 bananas, doubled with 3 bananas or quadrupled with 6 bananas. You can also play fast and easy with the amount of white or whole wheat flour you use. My preference is half and half, originally because I didn’t want to scare my guys off with an all whole wheat flour concoction. In the end, it’s what suits our taste buds, so that’s the mixture I’ve stuck with.
Because I can easily make 4 loaves at once, I’ve always got a few loaves frozen for lunches or to pull out to take to my mom or my parents-in-law’s house, saving them the trouble of baking for themselves or guests.
Banana Nut Bread (makes a single loaf)
Preheat oven to 350 degrees F.
Grease a 9 X 5 X 3 inch loaf pan.
In a large bowl, sift together:
1 cup white flour
1 cup whole wheat flour
1/2 cup granulated sugar
3 tsp baking powder
1/2 tsp baking soda
Put the following ingredients into a blender:
3/4 cup skim milk
1/4 cup vegetable oil
1 to 2 ripe bananas (when doubling recipe, use 3 bananas)
Pour liquid ingredients over the dry ingredients and mix well.
Turn into the prepared pan and bake for 65 to 70 minutes or till a toothpick inserted into center comes out clean. Cool in the pan for 10 to 20 minutes, then turn out of the pan to let cool on the counter.
Eat the loaf while it’s warm or freeze it for later use. And even if you’re like me and can’t stand bananas, give it a try because once it’s cooked, the banana smell and taste are totally gone, replaced by something far more delicious.
So what’s your least favorite food and is there a reason why you can’t stant to eat it?
So I’m a Miami girl with a hankering for fall. From the colors to the foliage, apple cider to pumpkin pie–I LOVE this season. Not sure how or why, but I do!
And in our house, fall means the beginning of comfort food season. Last night we went with an old Italian favorite, chicken Marsala and mashed potatoes. Tonight it will be butternut squash and broccoli rabe lasagna. Hmmm… Sounds good, doesn’t it? I’ll keep you posted on how it turns out. 🙂
I’m hungry already!! So today I’ve decided to share the recipe with you all. It’s not the healthiest item on the menu, but it is savory and oh-so-delicious, not to mention one of my husband’s favorites! Check our recipe section for details. Now fess up: what’s YOUR favorite fall recipe?