What to do with over-ripe bananas?
Bananas are not one of my favorite fruits. I really don't like banana pudding, or banana splits, or bananas in sandwiches. My daughters like banana-peanut butter-honey sandwiches, but over-ripe bananas just don't work in those.
So what to do with them? I turned to my trusty 1956 Betty Crocker recipe book. I love this book. It's actually falling apart and I don't know how to hold it together. I've covered it with newspaper, like we used for our school books back in the 70s, but that doesn't seem to be helping. The recipes are still amazing though.
The banana-nut loaf has always been a family favorite. I can't stand it though. Like I said, I only like mostly green bananas, and only as just plain bananas. So I don't even taste the banana nut bread batter! This recipe makes a lovely loaf, with the characteristic crack down the center, all golden brown and moist deliciousness. Guaranteed a hit!
Mom's Banana Nut Bread
1 cup sugar
2 Tblsp soft shortening
1 egg
Mix thoroughly. Stir in:
3/4 cup milk
1 cup mashed banana
Sift together and stir in:
3 cups sifted all-purpose flour
3 1/2 tsp baking powder
1 tsp salt
Blend in 3/4 cup chopped nuts (we're in Texas, so I tend to use pecans, but walnuts work equally well)
Pour into a well greased 9x5x3" loaf pan. Let stand 20 minutes before baking. Bake until toothpick stuck into center comes out clean.
Temperature: 350 degrees
Time: Bake about 70 minutes
Cool for a little while in the pan, then turn out onto rack to cool completely. Slice with a thin, sharp knife.
Betty Crocker has several varieties on the key recipe - orange-nut, apricot-nut, fig or date-nut, and maple nut. There's even a prune-nut loaf, but I won't toy with your sensibilities by suggesting you try that one! Enjoy!
