Favorite Banana Bread
Dec. 12, 2010 6:22 am
Updated: Dec. 31, 2010 10:34 am
Sweet quick breads are a great way to make sweet treats for the holidays. They are easily made ahead and frozen. I wrap mine well and keep in the cold garage. When I had a screened in porch I kept them in a cooler out there. I usually cut mine in half
at least. I like to put out trays of a variety of flavors when I have guests over for a meal or even when it's just light refreshments. I alternate slices of different colors, usually pumpkin, chocolate and banana.
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dry oatmeal
1/2 cup stick margarine
1 cup brown sugar
2 over ripe bananas, mashed
2 eggs, beaten
Combine flour, baking powder, baking soda and salt. Stir in oatmeal. In a large bowl cream margarine and brown sugar. Stir in bananas then eggs until well blended. Gradually stir in dry ingredients until just blended. Pour into a well greased 9X5X3 inch loaf
pan. Bake at 350F for one hour or until testing done. Poke a toothpick into center of loaf and if it comes out clean or just with just a couple of crumbs sticking to it, the loaf is done. Cool in pan on a wire rack about 30 minutes. Remove from pan to rack
to finish cooling before wrapping for storage.
I always use stick margarine for this recipe so the flavor of the bananas is predominant. Butter could be substituted for the margarine.
FRUIT CAKE THEY WILL EAT
Prepare your favorite pound cake recipe or use a pound cake mix. Stir in 1 cup of halved red and green candied cherries to the batter before baking. OR use 1 cup chopped candied fruit mix.