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A Bit of Domestic Bliss ...

Wednesday in the Kitchen ...

It's National Banana Bread Day!

Here's our favorite banana bread recipe - it's quick, easy, can be used with a variety of fruits and vegetables, and it conveniently makes two loaves. It's adapted from a recipe found in Frozen Assets.

  • 3 cups flour
  • 1 teaspoon salt
  • 3 teaspoons cinnamon
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 cup oil
  • 2 cups sugar
  • 2 cups mashed bananas*
  • 3 teaspoons vanilla
  • 1 cup chopped nuts or seeds (optional)

Sift together dry ingredients. In separate bowl, beat eggs; add oil and sugar; cream together. Stir in bananas and vanilla. Add dry ingredients; mix well. (Stir in nuts, if using.) Spoon into two well-greased loaf pans. Bake at 325 degrees for 1 hour.

(Note: We have used less sugar than this recipe calls for with good results. Tinker, according to your taste. Also, this can be baked in 5 mini-loaf pans - they make very nice gifts.)

*Other mix-in ideas (use one of more of the following to equal 2 cups):

  • apples, grated or chopped
  • applesauce
  • apricots, chopped
  • berries
  • carrots, cooked and mashed or grated
  • cherries, pitted and chopped
  • coconut, grated
  • cranberries, dry or raw, chopped
  • dates or figs, pitted and finely chopped
  • lemon, 1/2 cup juice
  • marmalade (omit 1 cup sugar)
  • mincemeat
  • oranges, chopped
  • orange juice, 1/2 cup juice
  • peaches, fresh or canned, chopped
  • pineapple, crushed and well drained
  • prunes, chopped
  • pumpkin, canned
  • raisins
  • rhubarb, finely chopped (add 1/2 cup more sugar)
  • strawberries, well drained
  • sweet potato or yam, cooked and mashed or grated
  • zucchini, grated and well-drained

Have a great Wednesday, everyone! See you again very soon!