>It was 80+ degrees and humid, my back was in agony, and I couldn’t let the bananas just sit there. So — I waited until evening, mixed up the batter, and baked a double batch of banana bread. (The eggshells and banana peels will become compost, but that’s a different sort of recipe altogether.)
One Loaf of Banana Bread
2/3 cup sugar
1/4 cup margarine or butter, softened
3 eggs or 3/4 cup egg substitute
1 cup mashed ripe bananas (about 2 medium-large bananas)
1/2 teaspoon vanilla extract
1 2/3 cups flour (I like 1 cup all-purpose flour and 2/3 cup whole wheat)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
(optional) 1/2 cup chocolate chips or 1/2 cup walnuts
Preheat oven to 350 degrees. Spray an 8 or 9 inch loaf pan with non-stick cooking spray.
Beat the sugar and butter/margarine in a medium bowl with an electric mixer until light and fluffy. Add the eggs, bananas, and vanilla. Beat until well blended.
Mix together the flour, baking soda, baking powder, salt, and cinnamon. Stir into the banana mixture just until moistened. Blend in chocolate chips or nuts. Pour and scrape batter into the loaf pan.
Bake the 8 inch pan for 60 minutes, 9 inch pan for 45-50 minutes or until toothpick test comes out clean.
Cool 5 minutes. Loosen sides of loaf from pan. Remove from pan and cool completely on a rack before slicing.
Warning: Teenagers in house will inhale this. Make two if you want some for yourself.
I have two zucchini sitting on the counter waiting to be diced or shredded into some form soon. And there’s always the ever-growing rhubarb. The family will not go hungry.
Thanks again to Betty Rohde of the Super so fat, low fat, no fat cookbook. This recipe is adapted from hers. If you bake it the low-fat way, it has only 1 fat gram per serving.