If you have bananas that get a little too ripe, don’t throw them out, make banana bread! It’s easy and so delicious! Much better than store bought muffins for breakfast.
First preheat oven to 350°.
Next, in a large bowl beat in a large bowl, beginning with sugar, add butter, then eggs (one at a time), then add the remaining ingredients and mix until light in color.
- One cup butter, softened (not melted)
- 1-1/3 cups packed brown sugar
- 3 eggs, room temperature
- 2 teaspoons Vanilla
- 1/4 teaspoon Almond extract
- 1 teaspoon grated orange riind
In another bowl sift together these ingredients (sifting twice is recommended)
- 2 cups whole wheat flour
- 2 cups white flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3 teaspoons baking powder
- 1/4 teaspoon nutmeg
- 2 teaspoons cinnamon
You will also need a puree of 1-1/2 cups mashed ripe banana plus 2/3 cup of black coffee
Optional: My grandma always added chopped walnuts, but you don’t have to if you don’t like them. You could also add raisins or dried cranberries if the desire strikes you.
Add flour mixture and mashed banana puree alternately to butter mixture, beginning and ending with flour. Gently mix after each additon. Do not beat or overmix. Add nuts and berries last.
Oil baking pans, divide batter and pour into pans.
Bake for 40 – 50 minutes or until bread is set in the center. You can test it like you test a baking cake, by sticking a knife into the center and when it comes out clean it’s done.
Cool about ten minutes in the pan and then remove to finish cooling.
My family likes to eat their bread with butter, but it’s also delicious plain!