I’m Back, and with Bread!

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.