Sometimes there’s nothing better than a summer thunderstorm. Temps were in the 90s with a high level of humidity here in Baltimore yesterday and I was relieved to feel raindrops on my head as I scurried in from my car.
Rain affects my mood in a weird way. Either it motivates me to get things done (cleaning, baking, organizing, etc.) or I lay on the couch and watch movies all day. Since I was lazy this past weekend, I decided to get my butt in the kitchen.
This is one of my family’s favorite recipes and is great for a go-to breakfast.The smell wafting through my place yesterday was just glorious and made even the most dreary of evenings a tad bit brighter.
Daddy Janks’s Banana Bread (Disclaimer: He got this recipe from his mother so it could very well be Betty Crocker. Either way, it’s been passed down from her to him to me, so please don’t burst my bubble.)
2 c. fork-stirred all-purpose flour or 1 3/4 c. flour & 1/4 c. oats
1 tsp. baking powder
1/4 tsp. baking soda
1/2 c. (4 oz. stick) margarine
1 tsp. cinnamon
1 c. sugar
2 lg. eggs
1 c. mashed ripe bananas (2 6″ to 7″ bananas)
1 tbsp. water
1 tsp. vanilla extract
1 c. chopped walnuts (optional)
1. Stir together flour, cinnamon, baking powder and baking soda. Set aside.
2. Cream butter and sugar; beat in eggs, one at a time, until blended after each addition.
3. Add bananas, water and vanilla extract; beat until smooth.
4. Add flour mixture; beat gently only until smooth.
5. Fold in walnuts.
Bake in a buttered 9″X5″X3″ loaf pan in a preheated 350 degree oven until a cake tester(aka toothpick) inserted in the center comes out clean- appx. 1 hour.
Turn out onto a wire rack and cool completely.
May be sliced fairly thin if stored in a tightly closed plastic bag overnight. If kept for more than a few days, store in the refrigerator. Can also be frozen.