Fall, for me, is a time for baking.

I usually don’t do much baking during the summer although this year, with the granddaughters over every day, I did do the cookie thing (had to keep them out of hub’s cookie stash!).

Once September hits I instantly start thinking..homemade soup, chili, breads (banana, pumpkin) and desserts (can you say….pumpkin cheesecake!).

For some reason our local grocery store has had bananas that were on the verge of being overly ripe so once we get them home if they are not eaten within a couple of days they are way overipe to eat right out of the peel.

So to use up the above mentioned overripe bananas I have been making banana bread. It’s now to the point that we are tired of eating banana bread so I dropped one off to daughter #1 and we are freezing the rest for later eating!

Below is the recipe that I use compliment of my ancient Betty Crocker cookbook! I double the batch and make two loaves at the same time.

(Sssshhhhhh….don’t tell hubs but I keep forgetting the nuts!)

Banana Nut Bread
2 1/2 c. Flour
1/2 c. Sugar
1/2 c. Brown Sugar
3 1/2 tsp. Baking Powder
1 tsp. Salt
3 Tbls. Vegetable Oil
1/3 c. Milk
1 Egg
1 c. Nuts, chopped
1 1/4 c. (2-3 med. bananas) Bananas, mashed

Heat oven to 350. Grease bottom only of loaf pan (9x5x3″).

Mix all ingredients together, beat 30 seconds.
Pour into pan(s).
Bake until toothpick inserted in center comes out clean..approx. 65-70 minutes.
Cool slightly and remove from pan(s).
Cool completely before slicing.
Store wrapped and refrigerated no longer than one week.

(Ours never lasts one week and we keep ours in a ziplock bag on the counter.)

Hubs says cream cheese frosting tastes real good with the banana bread!

Banana Bread

Next month…..PUMPKIN BREAD!

Rebecca
Country Meadow Ltd.
Eco-Friendly Shea Butter Spa Products

www.countrymeadowltd.com