Saturday, April 22, 2006

During Spring cleaning, I found about six frozen bananas on the upper shelf of the freezer yesterday morning. I wanted the skins to make a good wake up food for my roses, so I hauled out my ole banana bread recipe and went to work on the frozen nanas.
We've been eating everything on banana bread since yesterday...its the best when its toasted and spread with Teddies natural peanut mmm mmm.
I don't like crunchy stuff baked in my bread, but feel free to use pecans or walnuts, or whatever...just fold them in at the end. Pregrease a 9 x 5 x 3 pan and preheat oven for 350.

1 stick butter
3/4 cup granulated sugar
2 eggs
2 cups flour (1 can be whole wheat)
1 tspn baking soda
1/2 teaspoon salt
3-4 large ripe, peeled, mashed bananas
1 teaspoon cinnamon
1 teaspoon vanilla extract

Cream butter and sugar and then add eggs one at a time, stirring til mixed with each. Sift in dry ingredients and mix in, add bananas and vanilla and if you want, nuts and mix slightly. Pour into loaf pan..Can easily be doubled.

Cook in center of heated oven for about an hour, or until the top is crispy. Insert toothpick or fork in center to test for doneness.

Take the peels and chop them up with water and add the day's coffee grounds. Spread around base of roses and rhodies, and azaleas for an great organic feed.



fuzzbe said...

I didn't know you could freeze bananas!!

seth said...


Freeze them with the thought of using them mashed..either in breads or shakes or puddings where the recipe calls for ripe bananas.