February 23rd is National Banana Bread Day and it’s one of my favorites, especially with a cup of tea.
Here are a few recipes to try the next time you have some over-ripe bananas:
BANANA NUT TEA BREAD: Mix thoroughly 1c sugar, 2Tbs soft butter and 1 egg. Stir in 3/4c milk and 1c mashed bananas until well combined. Stir in 3c flour, 3 1/2tsp baking powder and 1tsp salt. Blend in 3/4c chopped nuts. Pour into a well-greased loaf pan and let stand for 20 minutes. Bake at 350 degrees for about 1 hour or until a toothpick comes out clean.
BANANA HONEY TEA BREAD: Combine 1 1/2c self-rising flour, 1/2tsp salt and 1/4tsp nutmeg, then add 1/2c softened butter until mixture resembles coarse crumbs. Stir in 1/2c sugar, grated rind of a lemon, 2 eggs and 1/3c honey and beat well. Pour into loaf pan and bake at 350 degrees for 1 hour or until tested done with a toothpick. Cool slightly, then turn out on to a wire rack to finish cooling. Warm the 2Tbs honey and brush over the tea bread and sprinkle with coarse sugar.
ORANGE BANANA TEA BREAD: Cream together 1c butter and 2c sugar. Combine 4c flour, 2tsp baking soda and 1/4tsp salt. Add 4 eggs to creamed mixture alternating with the dry ingredients. Beat well. Add the zest and juice from a large orange plus 6 mashed ripe bananas and mix well. Fold in 1c chopped pecans. Pour into greased mini loaf pans or regular loaf pans. Bake at 300 degrees for 1 hour or until the center of the loaves tests done.
"So whether you eat or drink, or whatever you do,
do it all for the glory of God"
I Corinthians 10:31