Thursday, February 20, 2014









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

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