...and I've been up to my old vices. What better way to spend a rainy day than playing with your little girl and cooking up a storm... Hmm... can't wait to share all the recipes with you...
With bananas ripening so quickly in this heat, I wanted to find a new recipe to incorporate them and this bread was fantastic especially for making a great breakfast toast for our mornings.
From: The Great American Home Baking Collection
2 1/3 cups all purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
1 cup granulated sugar
3 large eggs
3 large ripe bananas, mashed
2 teaspoons grated lemon zest
½ cup slivered almonds
Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan
Mix together flour, baking powder, baking soda and salt.
Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
Beat in bananas. Graduatlly beat in flour mixture until well blended. Stir in lemon zest and nuts. Spoon batter into prepared pan. Bake bread until a toothpick inserted in center comes out clean, 55 minutes. Transfer pan to a wire rack to cool for 10 minutes. Turn bread out into rack to cool.