Not-Too-Sweet Banana Bread

My mom turned me on to this: bread is bread and cake is cake and bread should not be cake, because you have cake for that. This is a true banana bread adapted version of a Joy of Cooking recipe that has been staple in the Browning family for a long time. 

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Not-too-sweet

banana bread

Not-Too-Sweet Banana Bread

Makes one loaf

1¾ cups of all purp flour

1 TB baking powder

½ cup melted butter

½ cup brown sugar

zest of one lemon

1 beaten egg

3-4 very ripe bananas, mashed

¾ cup pecans, toasted and chopped (optional)

Preheat oven to 350. Grease a loaf pan. Sift together flour and baking powder. In a separate bowl, with a mixer or whisk beat together butter, sugar and lemon zest until creamy. Beat in egg and banana pulp. In about three stages stir dry ingredients into sugar mixture, ensuring that the batter is smooth after each addition. Fold in toasted pecans. Bake for 25-40 minutes, or until bread is risen and toothpick comes out clean. Do not overcook. Cool before slicing. 

Breakfast, VegetarianMary Bell ClementComment