Banana Bread

What, no Banana Bread recipe on my Blog? What was I thinking? Of course we all have a few frozen bananas in the deep freeze that are to be used later...but we seem to never get around to it. Here are a couple of trusty recipes that will help in using up those frozen bananas!

This one is from my handy "Company's Coming" collection of cookbooks. These cookbooks have provided me with easy, economical and no fail solutions to many cooking and baking quandaries over several years.

Banana Bread #1

• 1/2 cup butter or margarine
• 1 cup sugar
• 2 eggs
• 1 cup (3 medium) ripe banana, mashed

• 1 3/4 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup chopped nuts (walnuts was suggested, but use what you prefer)
• Optional: Try stirring in whole maraschino cherries - they look pretty in the slices. Or use 3/4 cup chocolate chips.
  

Cream butter and sugar together. Beat in eggs one at a time, beating until smooth. Add mashed banana and blend in.

In second bowl, stir rest of the ingredients together, but only to moisten. Transfer to a greased 9 x 5 x 3 inch loaf pan. Bake in 350 degree oven for about 1 hour or until a toothpick inserted into the loaf comes out clean. Let stand 10 minutes. Remove loaf from pan and cool on a cake rack. Wrap to store. Freezes well. Recipe also doubles well.

This next recipe is a Better Homes and Gardens version:

Banana Bread #2

• 2 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 1/8 tsp ground nutmeg (grated fresh if you have it)
• 2 beaten eggs
• 1 1/2 cup mashed bananas (5 medium)
• 1 cup sugar
• 1/2 cup oil, or melted butter or margarine
• 1/4 cup chopped nuts (walnuts were suggested)
  

Combine flour, baking powder, soda, spices and salt.

In another bowl, combine eggs, bananas, sugar and oil. Pour into dry ingredients and stir until just moistened. Batter will be lumpy. Fold in nuts. Spoon batter into greased 9 x 5 x 3 loaf pan. Sprinkle the Streuzel-Nut topping over batter, if desired. Bake in 350 degree oven for 55-60 minutes or until a toothpick inserted into the loaf comes out clean. Cool for about 10 minutes in the pan, then remove loaf and cool completely on a wire rack. Wrap and store at least overnight before slicing.

Streusel-Nut Topping (optional)
In a small bowl combine 1/4 cup, packed brown sugar and 3 tablespoons all purpose flour. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles course crumbs. Stir in 1/3 cup chopped nuts (walnuts)