National Banana Bread Day: February 23rd

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Who doesn’t love warm banana bread?  With melty butter, it is a wonderful yummy treat.  Banana bread is a great way to use up bananas that have ripened to much.  You can also throw bananas(unpeeled) into the freezer if you don’t have time to make bread right away.  The peel will become black, but the flesh will be fine and easier to mash when you take it out.  Banana bread is a quick bread, meaning there is no proofing or rising time involved.  It is a basic mix-it-up, pour-in-pan, bake-in-oven recipe.  Most come out moist and dense with a fine crumb and nuts can be added if desired.  There aren’t many spices needed, but you can add cinnamon or nutmeg if you like.  It is a great cooking project to make with kids, since it involves mashing, always a treat to the under 5 crowd!

Banana Bread

½ cup butter, melted

1 cup sugar

2 eggs

1 tsp vanilla

1 ½ all purpose flour

1 tsp baking soda

½ tsp salt

½ cup sour cream

½ cup walnuts, chopped

2 medium bananas, mashed

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan. Bake at 350 degrees F for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

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