As mentioned in the last blog post, I’ve decided to occasionally post non-CBD related posts. This one is for an excellent banana bread recipe that’s also very easy to make. In fact, the cutie on my son-in-law’s shoulders in the slide show on the home page is now an inquisitive three and a half year old who recently helped my husband make two loaves. My husband says she actually did most of the work! So here is Kaina’s and Adam’s recipe:
Kaina’s and Adam’s Banana Bread, 2 Loaves
Ingredients
3 cups flour
1 teaspoon baking soda
1 teaspoon each: cinnamon, ginger and nutmeg
2 cups sugar
1 teaspoon salt
1 cup walnuts
3 eggs
1 cup corn oil (you can use other oils as well)
1 8 oz can crushed pineapple including the liquid
1½ teaspoons vanilla extract
2 cups mashed overripe bananas
Directions
1. Preheat oven to 350 degrees F. Grease and flour two loaf pans.
2. Sift dry ingredients together. Mix in walnuts.
3. Whisk eggs together lightly. Fold in oil, crushed pineapple and juice, vanilla and mashed bananas.
4. Lightly mix dry and wet ingredients together.
5. Pour batter into loaf pans. Bake for 60-80 minutes until a toothpick inserted into the center of each loaf comes out clean ie without any wet batter on it.
6. Let fully cool on a wire rack.
7. When loaves are fully room temperature, store in tightly sealed freezer bags with the air squeezed out. Freezer bags are heavy plastic bags that are impermeable to air unlike the thinner bags found in the produce areas of supermarkets.
Note: Banana bread is much better the day after baking. My guess is that this gives time for the moisture in the banana bread to become more evenly distributed. The loaves keep well in the refrigerator for about a week and in the freezer for about a month.
