Banana Bread

 

We all know that sometimes bananas can go from perfectly golden with just the right amount of ripeness to a black rind.  The good thing is when those banana rinds start turning dark, it's banana bread baking time!  The flavor and sweetness of overripe bananas are intensified and the bananas are easy to mash with a fork and blend into the batter.  Two or three bananas will provide you with 1 cup of mashed fruit.

Preheat oven to 350 degrees F.  Grease a 8 1/2 x 4 1/2 inch loaf pan.

1 3/4 cup all-purpose flour

2 1/2 t. baking powder

1/2 t. salt

1/2 cup sugar

1 large egg, lightly beaten

1 cup mashed ripe bananas

1/2 cup milk

1/3 cup vegetable oil

1/2 cup chopped pecans

Combine first four ingredients in a large bowl; make a well in the center of mixture.

Combine egg, mashed bananas, milk, and oil; add mixture to dry ingredients, stirring just until moistened.  Stir in pecans.

Spoon batter into the greased loaf pan.  Bake for 1 hour or until a wooden pick inserted into center comes out clean.

Cool in pan 10 minutes.

Recipe courtesy of The Ultimate Southern Living Cookbook.

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