I've decided to spend the morning with the Heirloom Sisters! If you haven't met them before, they have done two really great cookbooks, Heirloom Cooking and Heirloom Baking! I've posted about them before and their recipe for banana bread is one of our favorites. So here we go again! We'll flashback to this terrific recipe and join Suzy at Kitchen Bouquet for another Flashback Friday!
Banana Bread
Source: Heirloom Baking with the Brass Sisters
Printable Recipe
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/4 cup butter, melted
1/2 cup brown sugar
1/2 cup sugar
1 egg, beaten
1 1/3 cups mashed bananas (about 3 medium bananas)
1 1/2 cups finely chopped walnuts
Set the oven rack in the middle position. Preheat the oven to 350 F. Line a 9 X 5 X 3-inch loaf pan with a strip of parchment and coat the pan and the liner with cooking spray. (I used butter!)
Sift together flour, baking soda, salt, and nutmeg.
Cream butter and both sugars in the bowl of a standing mixer fitted with the paddle attachment. Add egg and bananas and combine. Add sifted dry ingredients. Fold in nuts.
Pour batter into the prepared loaf pan. Bake 50 to 55 minutes, or until loaf comes out clean. Cool on rack. Store covered with paper towel and wax paper at room temperature.
I like that this recipe calls for butter, the one I have uses shortening and I try to limit my use of that. Thanks, I'll give this a try:@)
ReplyDeleteI freeze ripe bananas, too! Love making this bread in the cooler months! Yummy! ♥
ReplyDeleteYou are so funny! I use the same Banana Bread recipe I have had for years. You keep trying new ones.
ReplyDeleteWaiting for the rain here.
Thanks for the recipe! I have some very ripe banana right at the moment!
ReplyDeleteStay dry, Carol! I read about the rain on the east coast in the newspaper today. Yikes! At least you'll be well-fed. I'll admit I always use the same banana bread recipe too.
ReplyDeleteI guess a banana bread is always a great choice when the going get tough. Just hang in there the sun will shine again, be sure of that.
ReplyDeleteThere's nothing that smells nicer than banana bread fresh from the oven. A big mug of tea and a thick slice of warm bread, and just sit by the window and watch the downpour.
ReplyDeleteI will have to look up these cookbooks as I love heirloom recipes! Banana bread is a favorite in our home.
ReplyDeleteAre you going to do a lot of Halloween treats again this year? I loved seeing all your fun creations last year!
I bet this is warming up your home. Thanks for sharing your recipe. I love banana bread.
ReplyDeleteI've never froze overripe bananas, so thanks for the tip. The Bread sounds good! It was a great day for baking here, too. Tonight our rain will be gone. Yeah!
ReplyDeleteI have to hide bananas if I want to cook with them. They go so fast around here! Looks like a great book and the bread looks awesome!
ReplyDeleteI am with you on eating the bananas only when they are slightly ripe. I always have ones that are too ripe in the freezer. love banana bread, this looks delicious.
ReplyDeleteI've never met the Heirloom sisters, but it this bread is any example, I better introduce myself pretty fast! :)
ReplyDeleteHi,
ReplyDeleteThat was a lovely post!!The banana bread looks yummy...
Dr.Sameena@
www.myre
Ahhh I love the Brass Sisters and I love their banana bread. I think its the nutmeg that does something different. Your cover is different than mine! I need to buy the cooking book. Thanks for joining in on the Flashback this week.
ReplyDeleteThe rain here just stopped this morning....;-) and I would love a large chunk of the banana bread for the tea now!
ReplyDeleteI've tried your banana bread and love it! You can keep the rain - we have finally had a reprieve..should be nice for the next week.
ReplyDeleteMy all time favorite bread. Great with coffee!
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