and I have no plans and I am staying put! We've got torrential rains here and while I've always liked the rain, this is no day to be out and about unless you're a duck. So what to do? Baking comes to mind. And I always have that never ending pile of brown bananas, here they'll only eat the yellowish-green ones. So I freeze them so they don't go to waste. I may have 131 frozen banana's in there! Just kidding, but I do have plenty in the freezer. That will change this by this afternoon.
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!
Source: Heirloom Baking with the Brass Sisters
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.