Banana Bread
"Very moist banana bread. I like lots of bananas and a little bit sweet. I created this recipe after making this several times and tweaking the ingredients. What I came up with was moist and sweet and delicious.
Bake it slow and watch the edges for burning. Some ovens may need to cook at 325 and add 5-10 minutes to cooking time. Hope you like it."
photo by Ken Nipper
- Ready In:
- 1hr 8mins
- Ingredients:
- 9
- Yields:
-
1 loaf
- Serves:
- 10-12
ingredients
- 1⁄3 cup softened butter
- 1 cup brown sugar, packed firmly
- 1⁄4 cup honey
- 1 egg
- 3 -4 very ripe bananas
- 1 1⁄2 cups all-purpose flour
- 1 cup quick oats
- 2 teaspoons baking soda
- 1⁄4 teaspoon salt
directions
- Mix the dry ingredients first.
- Add flour, oats, baking soda, and salt in a large bowl.
- Mix dry ingredients with spoon or whisker and set aside.
- In separate large bowl mash the bananas.
- Add sugar, honey, egg and butter to mashed bananas and stir.
- Add dry flour mixture to wet banana mixture and stir until all flour is mixed (about 20 strokes).
- Pour into a 5"x9" nonstick loaf pan.
- Bake on center rack for 20 minutes at 340°F
- Bake for additional 33 minutes at 335°F.
- Test with butter knife in center.
- When knife comes out clean then it's done.
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RECIPE SUBMITTED BY
Ken Nipper
Arabi, Georgia
I live in Southern Georgia and southern style recipes and seafood are my favorite. I have a garden that's about two hundred feet long and about 100 fee wide. I grow squash, watermelon, peppers, tomatoes, okra, eggplant, snap beans, and more during the summer and onions, potatoes, turnips, spinach and garden peas during the cooler months. My yard is full of pomegranate, fig, plum, and persimmon trees. The scuppernong and muscadines grow wild here and with a little help produce buckets full every fall.
