The Perfect Bread

 

How about a little potassium today?  Well, that’s what the bananas do for this recipe.  Any way you like them, bananas are loaded with lots of vitamins and minerals—and one important mineral is potassium.  Bananas are an amazing fruit that fits equally well in salads, breakfast cereals and a variety of baked goods.   

One popular recipe is for banana bread.  It’s so moist and full of flavor it should be called “cake” rather than “bread.”  The texture of the bananas particularly lends itself to this recipe.  Of course, bananas are also great in cakes, cookies, frostings, pies as well as baked puddings. 

My college roommate gave me this Banana Bread recipe years ago and I still use it today.  She told me it was her favorite because it never fails.  She sure was right about that.  For the sour milk she adds a teaspoon of white vinegar to fresh milk, and in no time it curdles and is quite sour. 

The next time you have a bunch of ripe bananas and can’t bear the thought of tossing them out, take out this recipe and give it a try.  And if you don’t have raisins or walnuts in your pantry, just make it plain and you’ll still love it. 

 

Banana Bread

1 C sugar

½ C butter

2 eggs, beaten

3 ripe bananas, mashed

½ C sour milk

1 t baking soda

2 C all-purpose flour

1 t vanilla

½ t cinnamon

¼ t salt

1 C golden raisins (or chopped walnuts or both)

 

Preheat oven to 350º

Grease and flour a metal loaf pan, or use a cooking spray. 

Sift together the flour, baking soda and salt and cinnamon.  In a small bowl beat the eggs and vanilla. 

In the bowl of a mixer, cream the butter and sugar until well blended.  Add the sour milk, eggs and bananas and beat well.  Gradually add the dry ingredients and lastly the raisins or walnuts. 

Pour the batter into the prepared loaf pan.  Bake 1 hour or until a skewer comes out clean when tested in the middle of the loaf. 

Cool before slicing.  Store in plastic wrap or foil.  Also freezes well. 

Enjoy!

©Pauline Boren 2010

Any questions or comments?  Contact me at conservativecook@gmail.com

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