What’s Cooking – Banana Nut Bread

Sometimes I think I buy bananas without ever intending to eat them.  I think I buy them to fool myself into “having” to make banana bread.

Today, three too ripe bananas and only one thing to do with them…..  banana bread!

A very simple dessert/bread/just good eating; easy to bake simple recipe for banana bread is what I normally us, like this .

Today, I went scrounging through an old cookbook of my mama’s with more steps, a longer baking time, but a finished product just as good as my quick and easy recipe.

From the Clayton Baptist Church Cookbook compiled by The Cookbook Team of the Clayton Baptist Church, circa 1997……

999639_10202621382400056_1074251176_nBANANA BREAD as presented by Susan Thompson

1/2 c oil

1 c sugar

2 eggs

3 ripe bananas, mashed

1 tsp. soda

1/2 c. pecans, chopped

1/2 tsp. baking powder

1/2 tsp. salt

3 tbsp. milk

1/2 tsp. vanilla

2 c. flour

Beat oil and sugar together.  Add eggs and banana pulp and beat well.  Add dry ingredients, which have been sifted together, alternately with milk and vanilla.  (This is where my patience ended, no sifting, no alternating, I just added.)  Stir in nuts.  Pour into greased load pan.  Bake at 300 for 1 hour.

EAT!

This cookbook is a family treasure.  I have mama’s copy and it has handwritten notes and additional recipes tucked between the pages.  In this edition of the recipe book, mama has several recipes…..

Pepper Relish, Red Tomato Relish, Joyce’s Salad (I have no idea!), Diabetic Cake, Ma-Ma‘s Sugar Cookies, Baked Custard, Japanese Fruit Pie and Christmas Scent (yes, there are recipes that are non-edible here too!)

Mama added one of my grandmother ma-ma’s recipes too….  Poppy Seed Chicken.

This is a great cookbook, like the ones you can find in most southern communities.

I love this 1997 edition with all 411 pages, thumbing through  it is filled with memories of people who helped shape my life in a small town Baptist Church.

Many of the names found associated with the recipes have gone on now, but their memories and recipes live on.

What’s Cooking – Pumpkin Bread

Yesterday at work I had a craving for pumpkin bread which is odd because I am not a big fan of pumpkin…. bread, YES, pumpkin, no.

Told work wife about my craving and she was all “oh yes, you should make some and bring it into the office.”

I found a recipe and realized I already had most of the ingredients, so I ran by Publix on the way home to pick up the three I didn’t have…. (which turned into an $80 shopping spree of other stuff I needed too.)

The pumpkin bread was about as easy to make as you can imagine and taste……  SO autumnal good!

Thanks to www.FoodNetwork.com and Alton Brown for the awesome treat!

 

Pumpkin Bread

Ingredients

Directions

Preheat the oven to 325 degrees F.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.

 

In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.

 

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

Pumpkin

What’s Cooking…. Banana Nut Bread

Sometimes I buy too many bananas just for the purpose of letting them over-ripen,  so I can make Banana Nut Bread.  I have been looking for a reason to bake something and ta-da, over ripe bananas!

Banana Nut Bread is SIMPLE, SIMPLE SIMPLE!

2 over ripe bananas

1/2 cup chopped pecans (ideally from Hudson Pecan Company; Ocilla, GA www.hudsonpecan.com )

1 egg

1/2 cup sugar

1/3 cup vegetable oil

1 cup self rising flour

Mix all ingredients together and bake for 30 minutes at 400 degrees.

banana bread