Banana Bread

When I buy bananas, I rarely eat them raw and usually save them for banana bread. It's not that I dislike bananas, but I definitely prefer them as part of something else instead of on their own. I got a really good deal on bananas last week and have been eagerly anticipating making banana bread ever since.

I often like to switch out part of the all-purpose flour for wheat flour and add flax seeds for a boost of omega-3s.

Banana Bread
adapted from the Better Homes and Gardens New Cookbook

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 eggs, beaten
1 1/2 cups mashed ripe banana (4 to 5 medium)
1 cup sugar
1/2 cup cooking oil or melted butter or margarine
1/2 cup chopped walnuts

1. Preheat oven to 350 degrees. Grease the bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7 1/2x3 1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in the center of flour mixture; set aside.

2. In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir until just moistened (batter should be lumpy). Fold in walnuts.

3. Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7 1/2x3 1/2x2-inch pans or until a wooden toothpick inserted near the center comes out clean. If necessary, cover loosely with foil for the last 15 minutes to prevent overbrowning. Cool in a pan on wire rack for 10 minutes. Remove from pan and cool completely before slicing.