If you cook (even a little), this classic cookbook probably graces your shelves. The Better Homes and Gardens New Cook Book has a red and white check pattern that never changes but the recipes get a face lift on occasion. This recipe teaches you how to make everything from scrambled eggs to lamb shanks. This cookbook staple has some classic recipes that just can’t be made any better. One of my favorites is their recipe for banana bread. The perfect recipe to make with those mushy, black bananas you no longer want to eat.
1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. cinnamon
1/8 tsp. salt
2-3 ripe bananas (mashed)
3/4 c. sugar
1/4 c. cooking oil
1 tsp. shredded lemon peel (optional)
1/2 c. chopped walnuts or pecans
Grease an 8 in. loaf pan. In a large bowl, combine flour, baking soda, baking powder, cinnamon, and 1/8 tsp. salt.
In another bowl, mix egg, bananas, sugar, oil, and lemon peel. Add egg mixture to dry mix all at once. Stir until completely mixed (batter should be lumpy). Fold in nuts.
Spoon batter into bread pan. Bake at 350 degrees for 50-55 minutes. Test with toothpick to make sure center is cooked. Cool for 10 minutes then move to wire rack.
Nutritional facts: (makes 16 servings) 154 calories, 6 g. fat, 1 saturated fat, 13 mg. cholesterol, 75 mg. sodium, 2 g. carbs, 1 g. fiber, 2 g. protein.
- I don’t use the lemon peel or the nuts.
- You can use a whole wheat flour to increase fiber. You could also substitute a sugar substitute to decrease fat.
- I usually put my ripe bananas in the freezer until I’m ready to make bread. (An idea from an old roommate that makes the banana flavor stronger and gets them out of your way.)