Wow, it’s been a long time since I’ve posted!
I am finally feeling better and able to step back into the kitchen.
Not nearly as often as I would like, but at least I’m getting there slowly but surely.
I think it is rather funny that my first post back is one about baking.
I usually stay away from recipes where you have to measure the ingredients exactly.
Since baking usually requires all those measuring cups, I don’t even take a second glance.
But this endeavor into the baking world was born out of necessity.
I have craved a lot of fruit during this pregnancy, or I should say that is all I could stomach for a while, so we had lots of bananas just sitting around that were getting a little on the ripe side to just peel and eat.
I just couldn’t throw them away and I love banana nut bread, so I went looking for a recipe I thought I could manage.
I was pleasantly surprised at how well this bread turned out.
I was out of walnuts, so my bread was nut-free.
But I personally think the nuts would make it even better.
Banana Nut Bread
Courtesy of kraftfoods.com
Makes:
18 servings, one slice each
1-1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1-1/2 cups mashed ripe bananas (2 to 3 medium)
1/4 cup oil
1/4 cup water
1 cup chopped walnuts
PREHEAT oven to 350°F. Mix flour, sugar, baking powder, baking soda and salt in large bowl; set aside. Beat eggs in small bowl. Add bananas, oil and water; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal and walnuts.
POUR into greased 9x5-inch loaf pan.
BAKE 55 min. to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Cool in pan 10 min.; remove to wire rack. Cool completely.
